Tuesday, December 30, 2014

Rustic Egg Curry: Dhaba Style



Ingredients:

Eggs: 4
Oil: 2 tsp. for curry + 1 tsp. for frying eggs
Onion (chopped): 1
Ginger (grated): 1 inch
Garlic (grated): 3 cloves
Tomato (chopped): 1
Green chilli (slit): 2
Cinnamon: 1 inch
Bay leaf: 1
Green cardamom: 2
Cumin seeds: 1/2 tsp.
Peppercorns: 1/2 tsp.
Salt to taste
Coriander powder: 1/2 tsp.
Garam masala: 1 tsp.
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.


  1. Boil eggs in sufficient water and peel them. Make small slashes on them with a knife and keep aside. To read how I boil eggs, follow here: How to make perfect hard boiled eggs.
  2. Heat 1 tsp. oil on medium flame and add the eggs to the pan. Let fry for about 1-2 minutes till golden colour starts to appear on the surface. Add garam masala and little salt. Mix well and let fry for about 10-15 minutes on medium flame, keep turning around so the eggs are cooked evenly on all surfaces. 

  3. By this time, we can prepare curry. Heat oil and add cumin seeds, cinnamon, bay leaf, peppercorns and cardamom. Fry for a bit and add ginger and garlic. Let fry for 1-2 minutes. 
  4. Add the chopped onions, fry until transparent. Add the slit green chillis and give a toss. Cover the pan and let the onions acquire a slightly darker color in 5-6 minutes.
  5. Remove cover and add tomatoes and salt. Mix well and cook until the tomatoes are soft and mushy. Add turmeric powder, coriander powder and red chilli powder. Mix well and add a cup of water after a minute. Bring it to a boil and cook until the curry is reduced to the desired consistency.
  6. Add the curry to the serving bowl and add whole or cut fried eggs to the curry. Serve hot with and rice or chappati.



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