Monday, August 24, 2015

Egg curry in a hurry!

For several years in India, egg curry was what I ate on Sundays. My family typically eats meat on Sunday, goat curry most often - so after I gave up meat, my Sunday staple became egg curry. I love making the traditional egg curry starting with the onion & tomato masala made with cilantro and spices - grinding it, carefully making slits in the hard boiled eggs and stuffing in the masala before making a gravy. As you can see, that’s a little bit involved. Some days I just want to fix dinner quickly after work, hence the curry in a hurry! This one also uses onions and tomatoes, but doesn’t have a liquid gravy as the base. However it isn’t completely dry either - just perfect to eat with either rice or roti.

I generally start boiling the eggs and then chop ingredients and make the curry while the eggs are cooking. The whole thing is ready in no time!

Ingredients (~4-5 servings)
8 eggs - hard boiled
1 large onion - chopped (~ 2 cups)
2-3 small tomatoes - chopped (~1.5 cups)
3 cloves of garlic (or garlic powder)
1 tsp grated ginger (or ginger powder)
2 tsp coriander powder (optional, but really helps the flavor!)
¼ tsp turmeric powder
¼ tsp red chili powder (or to taste)
1 tsp oil
Chopped herbs for garnishing (optional) - cilantro, parsley, green onions

Optional tempering (Definitely helps the taste, but isn’t crucial if you don’t have the ingredients)
⅛ tsp mustard seeds
⅛ tsp cumin seeds
⅛ tsp asafoetida powder (See note)

Heat oil over medium high heat. If using tempering ingredients, add the mustard seeds; once the seeds start spluttering, add the cumin seeds and asafoetida powder. Immediately add the chopped onions and saute for 4-5 minutes until translucent (if you are skipping the tempering, just add onions once the oil is hot).

Add the chopped tomatoes and saute for a minute. Add the spices and season with salt. Cook for another 2-3 minutes, stirring occasionally until some of the liquid evaporates.

While the onions and tomatoes are cooking, peel and coarsely chop the eggs. Add the eggs to the onion, tomato mixture. Mix well, adjust seasoning if required, and take off the heat once heated through (~30-60 seconds). Do not cook for too long after eggs are added to prevent them from getting chewy.

Garnish with chopped herbs and serve warm.


Note: Asafoetida, or hing, is an herb used extensively in Indian cooking to enhance flavor and aid digestion. It can be found in any Indian store.

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Egg curry in a hurry!
Posted by The Cooks of Cake and Kindness on Monday, August 24, 2015

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