Eggs…the ever versatile eggs…there must be very few who people who are not tempted by them. The amazing array of dishes and ways that can be prepared with it is countless. Moreover they are one of the most nutritious foods money can buy, packed with a range of nutrients including protein, essential vitamins A,D,E and B group as well as minerals, iron phosphorus and zinc.
In our house, the tray of eggs is hardly empty…the kids think they’ve missed something if they don’t have eggs for their breakfast…hard- boiled, quarter- boiled, fried, poached, scrambled…well, any form will do as long as it’s there. I love baking and use eggs to help me out in the variety of delights that are produced frequently from my oven… needless to say, I always make it a point to keep that tray updated.
Although myself and Dinesh tread a bit more cautiously regarding the amount of eggs that we consume…we, too, at times, find it hard not to give in to it’s temptations. Today is one such day… After the last couple of grey days that we’ve been enduring, the heavens finally opened up to shower us with the long awaited rain. Although it has been drizzling away for quite a long time now, I’ve no complaints as the long stretch of dry days have left the ground and everything growing on it longing for their thirst to be quenched. The only downside is that the kids have had to be confined indoors, something they find a bit difficult. The slight chill in the air with the greyness all around has inspired me to make something to colour and spice things up a bit…hence this egg curry, which I prepared for lunch today( today being a bank holiday, we are all at home), along with rotis and a fresh salad. It did brighten up our lunch table…
I usually do not add too much of chilli powder( in fact most of the time, I hardly add any) to my cooking, but those who like their tongues to be really fired up can add it to suit their palates…
5 small potatoes, quartered
1 onion, chopped
1 tblsp ginger-garlic paste
2 tomatoes, sliced
1 bay leaf
1 whole red chilli
1 tsp cumin seeds
1 inch stick of cinnamon
1 tsp turmeric powder and a little extra for frying the eggs
1 and 1/2 cumin powder
1/2 tsp coriander powder
1 tsp garam masala powder
Boil the potatoes along with the eggs till done. Peel the potatoes and keep aside.
Make small incisions on the eggs, lengthwise. Rub a little turmeric and salt on them, fry in a tblsp of oil till brown and keep aside. Be careful and keep a distance while doing this as the eggs may splutter at times.
Heat 2-3 tblsp of oil in a pan. Add the cumin seeds, bay leaf, whole red chilli, cardamoms, cinnamon and cloves. When the seeds splutter and the oil begins to leave an aroma, add the onion and stir for a minute. Add the ginger-garlic paste and fry till the onions are translucent.
Add the tomatoes along with the cumin, turmeric and coriander powder, season with salt and cook over low heat till the tomatoes are mushy.
Mash one or two pieces of the potatoes to thicken the gravy. Add all the potatoes and stir for a couple of minutes till they are nicely coated in the mixture.
Add a glass of water and bring the gravy to a boil. The amount of water can be reduced if a thicker gravy is desired.
Add the eggs and simmer for a minute. Add the garam masala powder and simmer for a further minute. Remove from heat and garnish with freshly chopped coriander.