Spicy Egg Potato And Pineapple Hara Masala ..... A spicy Egg Curry cooked green masala adding pineapple for sourness and potatoes added for taste .........
Eggs are something always available in my fridge. The phrase “Sunday ho ya Monday roz khaye Ande” I feel was adapted looking at my fridge itself. Eggs are so handy at times, be it for breakfast or lunch/dinner you can make something out of them in a jiffy. Eggs are so versatile they can be had as omelet, in curries, added to cakes and the best of all is when scrambled or in hot soups. Here I have tried something different. There was a large pineapple at home. Pineapples once cut should be consumed within 24-36 hours or they start fermenting. So had to think of ways other than juice. I have already made many items out of pineapple so for sourness in the Egg curry thought of adding them. Why Not?. Pineapple is a user friendly fruit that goes well when mixed with many items, be it in curries, rice, ice creams, salads, fruit salads, pulav’s etc. Just try this one, a good and healthy dish that can be enjoyed the best with panpole / neer dosa.
Hard Boil 2- 4 eggs, shell them and keep them ready. For the method of perfect hard boiling of eggs refer to the link given at the bottom of the recipe.
Pressure cook 2 medium sized potatoes in enough water to 3 whistles. Let the pressure drop on its own. Remove, let cool, peel of the skin and cut into 4 quarter pieces. Keep this ready aside.
Slice off the coarse spiny skin of the pineapple, remove the eyes on the flesh part of the pineapple and cut the inner flesh into piece the size similar to potatoes. You should have about 12 pieces of them. Put this in 1 cup of water and cook on fire till it cooks a bit remove and keep aisde. Alternatively you can microwave it for 4-5 minutes and keep it ready. I usually follow the microwave method.
To be ground to a fine paste : One cup of freshly grated coconut, one large sized onion cut to pieces, 6-8 peeled and chopped garlic, ½ inch piece of ginger, 6-8 green chillies chopped (plus or minus depending upon individual taste), 1 tsp garam masala powder, 1tsp jeera powder, 1 tsp coriander powder, 1 tsp fennel powder. Grind all the ingredients to a fine paste with 1 cup of water. When almost done add cleaned and chopped 4 cups of coriander leaves and grind all till you get a very fine paste. Do not add more water.
Heat a kadai with 2-3 tblsp of ghee, when hot add ½ cup of split cashew nuts and fry till golden brown. Add 8-10 fresh curry leaves and fry for a minute. Now add in the ground masala and fry for 5 mins on medium heat. Add in the pineapple and potato pieces, salt to taste, eggs and mix well. Add water if necessary to get a thick consistency of the gravy. Let the curry come to a full boil, then lower the heat and simmer for 5-10 minutes. The Spicy Egg Potato and Pineapple curry is ready to be served. Serve with roti / paratha / pulav / naan or panpole (Neer Dosa).
** For the Perfect Hard Boiled Egg Recipe, Please refer to the link given below ….