To continue with my previous post a match made in culinary heaven for Idiyappams are egg curries. I am a lover of eggs, but my husband is not but I believe that I have a convert now after this egg curry. This is a really good curry for any Indian main course. If you want it as a side dish just add lesser water and make it roast. So here comes egg curry spicy, tangy and tasty.
BTW this is for a very special ex student of mine from my Hindustan days, Sanjay Sateesh. He is a reader of my blog and specifically asked for an egg curry recipe. Sanjay I hope you like it.
Eggs – 2 (Boiled and shelled and cut into 4 till halfway)
Onions – 2 (Sliced)
Tomatoes – 2 (Chopped)
Green Chillies – 2(Slit)
Freshly crushed Ginger Garlic– 1 tbsp (use store bought only if you have to)
Red Chilly Powder – 1 tsp
Coriander Powder – 1 tbsp
Turmeric Powder – 1/4 tsp
Meat Masala Powder – 1 tbsp
Curry Leaves – A sprig
Oil – as needed
Water – as needed
Salt – to taste
Heat oil in a deep pan and saute onions until translucent. Add green chillies and curry leaves and continue sautéing the onions till brown.Add chopped tomatoes and cook until pulpy and mashed. Add ginger garlic paste and fry for a minute till the raw smell goes off.
Add the powders, salt and saute for a few till the oil is seperates. Add 1 cup water to the and bring the gravy to a slow boil and then simmer it until desired consistency is attained.
Add the egg halves and cover it with the masala. Continue to simmer for a couple of minutes more and remove from heat.
Please remember that you must not cook the eggs in the masala for long as it tastes bad then. Garnish with coriander leaves if you have them (I didn’t).