Egg Masala Kadhi ..... A Restaurant Style Curry seasoned with lots of garlic + onion and garnished with Chilli Flakes ........
Kadhi is a common dish in our house, but till date I have never added eggs to them. Somehow today was Egg day and due to Electricity failure I could not grind masala in my mixer. The eggs were already hard boiled, so something had to be done out of it. Plus it was too late to sit and think of something new. Curds are something always available plenty in my fridge. I had already decided on prepared Chana Masala Pulav. All I needed was an accompaniment to it. Was just thinking of making raita when husband said prepare kadhi and add in the eggs to it. He does give strange Ideas but then I thought why not. We always loved Kadhi with pulav or khichidi. So went ahead and made them. I kept the kadhi recipe same as the one I always make. Just made some tweeks by adding in a little bit of fennel powder and some more garlic to combat with the eggs. They turned really great. The garlic flavour and the eggs combined so well that I have thought of preparing this kadhi often now. Go ahead and do prepare this, you will be amazed how simple and quick the curry is in making and how much it will be loved by your family.
1 cup Skimmed Milk Curds.
2-3 tbsp Chickpeas Flour.
1 tsp Turmeric powder
1 tsp Red Chilli Powder
1 tsp Fennel Seeds Powder.
1 tsp Cumin seeds
1 large Onion, finely chopped
¼ tsp hing powder.
15-20 Garlic cloves finely chopped.
½ Cup of oil.
3 cups Water
4-6 Hard Boiled Eggs
1 tsp red chilly flakes
½ cup finely chopped coriander leaves.
Salt to taste
** Hard boil 4-6 eggs, shell them and keep them ready aside.
** Beat 1 cup of curds well, add in 3 cups of water, chickpeas flour, chilly powder, fennel seeds powder, turmeric powder, salt to taste and mix to a smooth batter. There should be no lumps in the mixture.
Heat the oil in a thick bottomed kadai, when hot enough add in the eggs and stir till they get evenly coloured, remove and keep them aside. Now in the same kadia add in the finely chopped garlic and fry on medium heat till light brown in colour, then add in the finely chopped onions and fry both together till they turn brown in colour. Now add in the jeera, hing powder, curry leaves and fry for 2-3 minutes. Pour the prepared curd batter slowly into the kadai and mix well, cook on medium heat till it comes to full boil, sitting often to avoid the batter getting stuck to the bottom. Now lower the heat and cook for 10-12 minutes till the gravy turns thick. Add in the eggs and the finely chopped coriander leaves and garnish with red chilly flakes. Serve hot with pulav or khichidi. You can serve this with rice too. But it tastes best with flavoured rice.