I love eggs in any form. They are one of the versatile ingredients to have around because you can whip up anything during any time of the day. I make curries with it often to go along with roti or appam or whatever..The curries made with eggs pair great with these. You can check out my curry making history here and all the egg recipes posted in yummy tummy here.
This recipe is quite different from the normal curry, because it has a very intense spicy flavour to it from the freshly ground masala. I served this spicy curry with roti and i had some leftover the next day which i served with aapam. I should admit that the curry tasted way better the next day when reheated, the flavours got meld together beautifully. I hope you will give this a try and let me know how it turned out for you.
Preparation Time : 10 mins
Cooking Time : 20 mins
Serves – 4
Eggs – 4
Oil – 2 tblspn
Mustard Seeds / Kaduku – 1 tsp
Turmeric powder / Manjal podi – 1 tsp
Onions – 2 large sliced thinly
Tomato Puree – 1/2 cup ( 2 medium size pureed)
Green chilli – 1 slit
Ginger Garlic Paste – 2 tblspn
Salt to taste
For Roasting and Grinding:
Oil – 1 tsp
Coriander Seeds / Malli – 2 tblspn
Whole Pepper – 1 tsp
Dry Red Chilli – 4
Cumin Seeds / Jeerakam – 1 tsp
Fennel Seeds / Sombu / Saunf – 1 tsp
Cinnamon / Pattai – 1 small stick
Start by hard boiling the eggs. Peel them and make lots of slashes in them. Set aside.
Now make the masala.Heat 1 tsp oil in a kadai. Add in the whole spices and roast them for 3 mins on low heat till they are toasted and roasted. Take them in a blender and add some water to it. Make into a smooth paste.
Now heat some more oil in a kadai. Add in mustard seeds, turmeric powder and curry leaves.
Now add in the onions and green chilli along with some salt. Saute this for 2 mins till they are translucent. Cover the pan with a lid and cook for 5 more mins, so the onions turns soft and cooked.
Now add in the masala paste along with ginger garlic paste and saute this till the oil separates on top.
Now add in the tomato puree and cook them for 5 more mins till they are cooked.
Now pour some water and add in the eggs. Cover the kadai and let them cook for 10 mins till the oil floats on top.
Serve with rice or anything you prefer.
|You will need, tomato puree, oil, onions, |
green chillies,whole spices,ginger garlic paste,
|Start by boiling eggs|
|peel them, make deep slashes in them|
|You will need, coriander seeds, pepper,|
dry chilli, cumin seeds, fennel seeds, cinnamon,
|Add them to a kadai with a tsp of oil|
|Roast them well|
|Add them to a blender|
|And make into a fine paste|
|Heat some more oil|
|Add in mustard, turmeric, curry leaves|
|add in onions and green chilli|
|Add some salt|
|Cover the pan|
|Now the onions is soft and translucent|
|Now add in the masala paste|
|and mix well|
|add in ginger garlic paste|
|Cook till oil separates from them|
|Add in tomato puree|
|And pour some water|
|Add in eggs|
|Cover and simmer|
|Till oil floats on top|