EGG MASALA CURRY( South Indian )

Eggs are consumed all over the world and it is a rich source of protein. Hard boiled eggs are good for bones and eyes. Eggs can be prepared in many ways.

I like my egg curry with appams, they are great combination. The recipe given below is hard boiled eggs are cooked in Indian spices with grated coconut. The shallots in the seasoning gives a distinct flavour to the egg curry.


INGREDIENTS

Hard Boiled eggs 2 no.s
Turmeric 1/4 tsp
Salt to taste



FOR WET GRIND 

Onion 1 medium
Garlic 4-5 no.
Coriander powder 1 tsp
Cinnamon 1 small piece
Cardamom 2 no.
Cloves 2 no.
Coconut grated 1/4 cup
Oil 2 tsp


FOR SEASONING
Mustard 1/4 tsp
Shallots 4 - 5 finely diced
Curry leaves 1 sprig
Broken red chilly 1
Coconut oil 1 tsp

METHOD

Heat oil in a pan / kadai add onions and garlic and fry  till they  turn slightly brown . On low heat add coriander powder and saute till the raw smell disappears (for few seconds). Add cloves, cinnamon, cardamom and saute for few seconds on low heat.

Add coconut and on low heat saute till they turn slightly brown. Keep it aside to cool, after it cools down grind by adding little water into a smooth paste.













Take another pan and on low heat add the ground paste , add 1 cup water (as required consistency) , add turmeric and salt and simmer for 2 minutes. Add the boiled eggs ( after peeling them cut in half) to the gravy and simmer for 5 minutes. Switch off the stove.

Take another pan heat oil , add mustard, red chilly, when it splutters add shallots and curry leaves fry till onions are slightly brown. Add the seasoning to the egg curry.

Serve with appams / roti/ flat breads / rice

SPICY EGG CURRY

Eggs have lot of nutritional benefits and are super health foods. They are consumed all over the world and is a rich source of protein. Eggs can be prepared in many ways.

In this recipe eggs are prepared in fried onion paste and tomato puree. Indian spices, ginger - garlic paste gives a delicious flavour to the dish.

INGREDIENTS

Onion                           2
Hard boiled eggs.       3
Shallots                        5-6
Tomatoes big              2
Garlic                           4-5
Ginger                          1 inch piece
Coriander powder.    1tbsp
Turmeric powder      1/2 tsp
Dry Red chillies            4-5
Cinnamon                   1 inch piece
Cloves                            2
Cardamom.                  3
Kalpasi.                          2
Fennel seeds                 1  tsp
Coriander leaves finely chopped   2 tbsp
Ghee/butter/oil              1 tbsp
Salt to taste

METHOD

In a deep frying pan/kadhai heat 2 tsp oil. Add red dry chillies, roughly chopped onions and shallots. Saute till onions become golden brown. Add coriander powder and on low heat saute for half a minute. Add fennel seeds, cinnamon, cardamom, cloves and saute for a minute. Turn off the fire. Keep it aside to cool. When it cools down blend the onion masala in a blender.

Blend the tomatoes separately in the blender. Keep it aside.

In mortar and pestle make a paste of  garlic and ginger. Keep it aside.

In a deep frying pan heat ghee/butter/oil, add kalpasi wait for two seconds, let kalpasi/black stone flower release its flavour in hot oil. Now add the onion paste and turmeric, saute for a minute on medium heat. Add the tomato sauce and ginger garlic paste. Add a teacup of water and salt, cover and cook till sauce reduces to half.

Add the hard boiled eggs and cook for two more minutes. Turn off the heat. Garnish with coriander leaves.

Serve with bread/Indian flat bread/ steamed hot rice

SPICY EGG CURRY

Eggs have lot of nutritional benefits and are super health foods. They are consumed all over the world and is a rich source of protein. Eggs can be prepared in many ways.

In this recipe eggs are prepared in fried onion paste and tomato puree. Indian spices, ginger - garlic paste gives a delicious flavour to the dish.

INGREDIENTS

Onion                           2
Hard boiled eggs.       3
Shallots                        5-6
Tomatoes big              2
Garlic                           4-5
Ginger                          1 inch piece
Coriander powder.    1tbsp
Turmeric powder      1/2 tsp
Dry Red chillies            4-5
Cinnamon                   1 inch piece
Cloves                            2
Cardamom.                  3
Kalpasi.                          2
Fennel seeds                 1  tsp
Coriander leaves finely chopped   2 tbsp
Ghee/butter/oil              1 tbsp
Salt to taste

METHOD

In a deep frying pan/kadhai heat 2 tsp oil. Add red dry chillies, roughly chopped onions and shallots. Saute till onions become golden brown. Add coriander powder and on low heat saute for half a minute. Add fennel seeds, cinnamon, cardamom, cloves and saute for a minute. Turn off the fire. Keep it aside to cool. When it cools down blend the onion masala in a blender.

Blend the tomatoes separately in the blender. Keep it aside.

In mortar and pestle make a paste of  garlic and ginger. Keep it aside.

In a deep frying pan heat ghee/butter/oil, add kalpasi wait for two seconds, let kalpasi/black stone flower release its flavour in hot oil. Now add the onion paste and turmeric, saute for a minute on medium heat. Add the tomato sauce and ginger garlic paste. Add a teacup of water and salt, cover and cook till sauce reduces to half.

Add the hard boiled eggs and cook for two more minutes. Turn off the heat. Garnish with coriander leaves.

Serve with bread/Indian flat bread/ steamed hot rice