Egg Curry

Nothing fancy about this dish, so simple to make...just need to wait for the eggs to be boiled. Peel them accordingly and set aside. Onions and tomatoes are sliced thinly. Slit one or two green chillies for spice. Saute these in a tbsp of oil in a skillet in which a few mustard seeds have spluttered. Add in some ginger garlic paste and toss them all about until the onions seem translucent, add in a tsp of turmeric powder and as the veggies absorb in the spice, add in any egg masala power that you have. I have used a store bought one...but if you are an expert on making your own home made masalas, please go ahead...I like to take the cheat's way out as I am often pressed for time. So, a tbsp of that egg curry masala goes in and that has to blend in till the raw aroma leaves the pan.

My husband's tip, at this point add a tbsp of all purpose flour, this helps to thicken the curry, you can also add the standard coconut milk base(the second milk followed by the first milk) as well, either ways the curry is Yummy says my tummy and so will yours. So, I've just followed what my beloved taught me (he says he's watched his mom do this recently, so this is to you Amma) Slide in your boiled eggs, half them if you wish, make incisions on them if you wish-the choice is yours, this is just so that the spices get absorbed into the eggs. If you don't like the yolks, make this curry without that as well. Add in adequate salt, check for seasoning, thickness of the gravy, add in water to dilute it a bit if you feel the gravy is very thick. Throw in a few curry leaves that smell fresh. That's it, you have your egg curry in less than ten minutes.
Best with Hoppers/Apppams/Rotis.



Pssst! the egg shells were just there to get a nice and decent click, discard them :) as is obvious