"Egg (Anda ~ Motto) Do Pyaza" ... A delicious ~ aromatic curry prepared by seasoning onions and masala powders ... Very easy to prepare and goes very well with mildly spiced rice / ghee rice / pulav / roti / naan / ghee rice or even poori. You can also serve this as a side dish with rice and other curries and enjoy it mixed with plain rice too … Yummy Yumz ......
** Ahhha !!! my favorite Egg Curry, hazel free nutritious dish that can be prepared within no time. Eggs are always stored in plenty in my fridge as these come in handy when you want to prepare some yummy dishes. Easy and fast to cook, they are very friendly in nature and you can never go wrong with them once you learn the basics. Prepare them anyway and they turn out yumz. My hubby simply loves eggs in any form. Whenever I have to go out of town or attend function etc. I always check and see that there are eggs in the fridge along with some fresh bread packets. When you come home tired, it’s a boon, can be prepared really fast and enjoyed with some toasted slices of bread. Tummy full, off you go to bed and you get a good sleep and wake up fully refreshed. Somehow empty tummy never gives me sleep nor my hubby, if nothing, I enjoy Banana sheekrana (mashed banana with milk and sugar) with chopped dry fruits, topped with muesli or cornflakes at night and I am done. I will soon post foods that can be kept handy for people like me who have a working pattern and have to squeeze in some time here and there now and then. Again, I do not want to go into health benefits of including eggs in your diet, the whole world is now promoting foods that was some time back shunned up on. Personally I feel that all food that you grew up eating is good for you provided you take them in limits and cut down as you age on the quantity depending upon you digestion. It is always better to go very light at night as you grow older, but Never sleep on an Empty Stomach, it’s never good, builds up acidity, which we do not want to face, Do We ?
** Coming to "Do Pyaza", this is a traditional Indian dish that is simple to prepare with easily available ingredients in our kitchen, but at the same time is a delicious dish that does not compromise on taste. I am not very sure, but I think the comes from the kitchen of Muslim Community, wherein the families prepare this as a side dish during Ramadan. This dish tastes best with Naan, Tandoori Roti, Paratha but you can serve the same as side dish with other main dishes too. Again, the name I think came about abbreviated from the usage of double quantity of onions / pyaz / piyaz in the dish ie finely chopped onions are the basic requirement of the dish. Here I have to mention that, We Konkani Saraswat’s have similar dish that is very famous in our Cuisine too. I am sure when I mention “Panna Upkari” all Konkani’s / Amchi’s reading this will agree completely with me. In Panna Upkari the basic ingredient is onion and this is very close to the same. However, Garam Masala and garlic-ginger is added here which makes it different or slightly different. I am not at all trying to be biased here as I am a total foodie and I love all community food that is appealing, tasty and that which I eat. I am trying to emphasize on that fact here that people simply fight over trivial issues all over world. Just look at our food, if they can be so familiar in preparing why should religious matters be an issue. Food always binds people together. If you travel from North to South, East to West you will come across so many similarity in food pattern with differences here there. I guess it’s time to move on to the recipe.
** Here is the simple recipe to "Egg (Anda - Motto) Do Pyaza" …..
Hard Boiled Eggs : 4
Onions : 2-3 large sized one’s finely chopped.
Garlic ~ Garlic Paste : 1 tblsp
Kashmiri Red Chilly Powder : 2-3 tblsp (+/- as per Individual taste) #
Sambar Powder : 1 tblsp
Garam Masala Powder : ½ tsp
Curry Leaves : 8-10
Oil : 4 tblsp
Sugar : A small pinch (Optional)
Salt to taste.
** To Be Ground into fine paste : 1 large or 2 small tomatoes with a small marble sized tamarind. Keep this ready aside.
** Hard boil the eggs, remove the shell, make incisions on all sides of the egg lengthwise with a sharp knife just slightly, this helps the spices to get infused a little bit. Keep them ready aside. If you are newbie and what to know how to get perfectly hard boiled eggs check on the link given at the bottom of this recipe. You should always boil eggs perfectly, correctly cooked soft within and avoid that unpleasant looking bluish ring formation on the outer surface of the egg yolk.
** Heat the oil in a thick bottomed kadai, when hot, lower the heat to medium and add in the finely chopped onions and fry till they are slightly browned. Do not make it too much brown or burn it, it will then taste bitter. Now add in the curry leaves and the ginger ~ garlic paste and fry for a few minutes. Lower the heat and add in all the Kashmiri Red Chilly Powder, Sambar Powder and Garam Masala Powder, pinch of sugar if you want to add as it is optional and further fry for a few seconds. Be careful, if you find it getting burnt sprinkle some water. The masala should not get burnt.
** Now add in the ground tomato~tamarind and salt to taste to the above, mix well and fry for few seconds only. Now add in a cup of water and bring to a boil on medium flame. Let the curry boil for 2-3 minutes, lower the heat and bring the curry to simmering. Add in the prepared hard boiled eggs kept ready and mix well. Be careful not to break them. Cover and cook on slow flame for a good 5-7 minutes stirring in between to avoid sticking at the bottom. If you find too dry, in between you can add in some more water to the curry. Remove and keep this aside for an hour. It tastes better if allowed to settle properly.
** "Egg (Anda - Motto) Do Pyaza" is done and ready to be served. You can serve this with plain hot rice or simple fried rice. But this curry goes very well with chapati, naan, roti or poori too. Enjoy this dish by serving to your family and friends. You can also prepare this curry and keep it overnight in fridge and heat and add on the eggs the next day if you have a packed schedule. It is that much more tastier the next day. So, just try this and do let me know via mail or leave in a comment.
** # About Addition of chilly Powder : Do try adding in Kashmiri Red Chilly Powder to curries whenever possible specially for non-veg curries as it always gives a lovely colour to the dish when adding in oil, it simply beautiful and very appealing too. However, if you do not have the same you can always add any chilly powder of your choice. But, do take care to see to the spice level of the chilly powder, before adding on the same. Again, Kashmiri red chilly powder is less spicy and can be added on more as it gives in bulk to the gravy too. Also, You can increase or decrease the level of Chilly Powder as per your taste. However, this curry is supposed to be spicy and I myself have kept it between medium ~ spicy level. So if you want spicier you can add in another tsp of the same.
** For perfect method of hard boiling the eggs, check the link given below here.
** You can use the search option for "Egg" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible. You can also click on the link below for checking the same.
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