Something Borrowed - Egg Curry
Remember when I mentioned here that we had family visiting? Though I didn't find the time to blog at the time, I did manage to finagle a couple of choice recipes from my sister in law. Like this egg curry.
Eggs are the quintessential stand by in my home, whether it's for breakfast or for dinner. Like potatoes, they help me delay a visit to the grocery store! But that's not the only reason this curry has become a favorite. It tastes just lip smackingly great - who'd have thought poaching eggs would make such a big difference to the flavor?
Grind masala, make gravy and break eggs. Is that it? Well, almost. The meat masala you use will make or break the curry. My meat masala comes from my mother in law and the lazy cook that I am, I have never bothered to ask her for a recipe! But a good quality meat (red not brown) masala should suffice.
Eat sitting cross legged on the floor, with pao or thick rotis, while imagining the scent of wood fired stoves and wet hay in the air - it's that kind of a hearty, rustic dish.
(serves 2)
1/2 medium size onion, chopped
1 medium size tomato, chopped (kokum if you have it works too)
2-3 eggs
salt to taste
oil
For the masala -
1/2 onion, sliced
1/3 cup grated coconut
6-8 stalks of fresh cilantro
1/2 tsp fresh ginger garlic paste
1 tsp of meat/ Malwani masala
Heat half a teaspoon of oil in a pan. Add sliced onion and saute till it begins turning golden brown. Next add grated coconut and cilantro. Saute on medium heat until the coconut is toasted and the cilantro wilted.
Grind these ingredients in a blender along with ginger garlic paste and meat masala. Add water as required. Keep aside.
In a deep bottomed sauce pan (so the eggs remain intact) heat a tablespoon of oil. Add the chopped onion and saute till it turns golden. Add tomato and saute for 2-3 minutes. Add coconut masala and stir until it loses some of its moisture.
Next add 1/2 to 1 cup of water to get desired consistency and salt. Bring to a boil on moderate heat. Break an egg into a small bowl, then tip into the pan gently from the side. Repeat with remaining eggs. Lower heat and bring to a second boil.
Check to see if eggs are well done. Simmer for a few minutes, garnish with finely chopped cilantro and serve hot.
* Add red chilli powder if you want a spicy curry
Eggs are the quintessential stand by in my home, whether it's for breakfast or for dinner. Like potatoes, they help me delay a visit to the grocery store! But that's not the only reason this curry has become a favorite. It tastes just lip smackingly great - who'd have thought poaching eggs would make such a big difference to the flavor?
Grind masala, make gravy and break eggs. Is that it? Well, almost. The meat masala you use will make or break the curry. My meat masala comes from my mother in law and the lazy cook that I am, I have never bothered to ask her for a recipe! But a good quality meat (red not brown) masala should suffice.
Eat sitting cross legged on the floor, with pao or thick rotis, while imagining the scent of wood fired stoves and wet hay in the air - it's that kind of a hearty, rustic dish.
(serves 2)
1/2 medium size onion, chopped
1 medium size tomato, chopped (kokum if you have it works too)
2-3 eggs
salt to taste
oil
For the masala -
1/2 onion, sliced
1/3 cup grated coconut
6-8 stalks of fresh cilantro
1/2 tsp fresh ginger garlic paste
1 tsp of meat/ Malwani masala
Heat half a teaspoon of oil in a pan. Add sliced onion and saute till it begins turning golden brown. Next add grated coconut and cilantro. Saute on medium heat until the coconut is toasted and the cilantro wilted.
Grind these ingredients in a blender along with ginger garlic paste and meat masala. Add water as required. Keep aside.
In a deep bottomed sauce pan (so the eggs remain intact) heat a tablespoon of oil. Add the chopped onion and saute till it turns golden. Add tomato and saute for 2-3 minutes. Add coconut masala and stir until it loses some of its moisture.
Next add 1/2 to 1 cup of water to get desired consistency and salt. Bring to a boil on moderate heat. Break an egg into a small bowl, then tip into the pan gently from the side. Repeat with remaining eggs. Lower heat and bring to a second boil.
Check to see if eggs are well done. Simmer for a few minutes, garnish with finely chopped cilantro and serve hot.
* Add red chilli powder if you want a spicy curry
Labels: anda kadhi, eggs, indian curry
Posted By Ashwini | Permalink |
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