October 29, 2010

Red Egg Curry


What you need: (Serves 4) 
4-6 eggs (depending on how many servings you will need)
1 medium onion chopped finely
Few curry leaves
1/2 tsp mustard seeds
1tsp red chili powder/cayenne
1tsp cilantro seed powder
1/2tsp jeera powder (cumin)
1/2tsp turmeric
2tsp oil
Salt - to taste
½ tsp sugar

Grind the following into a paste with a little water.
1 large onion diced
4-6 green hot chilies
4 large garlic petals
¼ inch ginger
Garam masala (4 cloves, ¼ inch cinnamon, 2 whole cardamoms)
Small bunch cilantro

First, hard boil the eggs, and peel them. Set aside. Use a medium sized, shallow skillet, heat the oil, add in the mustard, and curry leaves. Cover. After the spattering reduces, add the chopped onions, let brown on medium heat.

Add in the ground paste. Cook for a minute. Now add all the powders. Cook covered for 5-8 minutes on medium heat. Add water, if you want a runny stew, or leave as is, it will be a thick curry.

You may add the cooked eggs, whole, as is, or with a few slits. You may also slice them into half, and gently drop them sunny side up. Don’t stack them in the curry. Place them, as in a platter. That way they won’t break. It tastes great with chapathi/tortilla. Enjoy!