April 12, 2011

Methi Egg curry

What I used: Serves 4 
4-6 eggs
1 medium onion chopped finely
2 ripe tomatoes diced
Few curry leaves
1 cup finely chopped fresh methi leaves/fenugreek or ½ cup dry leaves crushed
½ tsp mustard seeds
½ tsp jeera (cumin)
2 tsp oil
Salt to taste

Grind the following into a paste with a little water.
1 large onion diced
2 tsp red chili powder
1 tsp corainder
½ tsp turmeric
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, cumin, and curry leaves. Cover. After the spattering reduces, add the chopped onions and methi leaves, let the onions brown on medium heat. Add in the tomatoes and cook until soft and pulpy.

Add in the ground paste and salt. Cook covered for 5-8 minutes on medium heat. Add a little water, if you like.

You may add the cooked eggs, whole, as is, or with a few slits. You may also cut 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.