“Spicy Egg~Capsicum Masala” … A simple but spicy egg curry for those who love spicy food … Tastes delicious with rice, roti, parathas, poori, dosa, kori rotti, biryani, pulav etc. … Yumz ….
** I have often written of my fondness for Eggs many times in Blog. I love experimenting with eggs and preparing different types of curries with them. A simple to prepare and delicious curry filled with nutrition is something everybody craves for and nothing fills the bill better than eggs. Eggs are so versatile that you can have them in almost all ways, there is not end to preparation using them, you name it and it can be done with eggs. Since I written so much about eggs, well, frankly, I think I have written them all, I will not run into more details this time and straight away write down the recipe. This is a simple recipe, but spicy one, though you can make it slightly milder if need be. But the spice level in the curry is that what makes this curry very appealing. I have included a link at the bottom of this recipe for the method of perfect boiled eggs. Do go through that link for tips and tricks of the same.
** Here is the Recipe for “Spicy Egg~Capsicum Masala” … My Style …..
** Ingredients :
Eggs / Andey / Motto : 4-5 Hard Boiled (as per requirement)
Tomatoes : 4 + 2
Onions / Kanda / Pyaz : 2 + 2 large sized
Capsicum / Simla Mirchi / Donne Mirsanga : 2 large sized.
Ginger / Adrak / Alley : 1 inch piece
Garlic / Losun / Lehsun : 10-12 large sized.
Cashew Nuts / Kajjubi / Kaju : 5-6
Curry Leaves / Kadipatta / Karbevu : 10-12 fresh leaves
Oil : 4 tblsp
Ghee : 1 tblsp
Salt to taste
** Masala powders :
Kashmir red chily powder : 3 tblsp
Coriander / Kothambir / Dhania Powder : 1 tblsp
Jeera / Cumin Powder : 1 tsp
Fennel / Badishep / Saunf Powder : 1 tsp
Garam Masala Powder : 1 tsp
Fenugreek / Methi powder : one large pinch
Haldi / Turmeric Powder : ½ tsp
** Peel of the skin and chop 2 onions into fine pieces and the other 2 onions into 1 inch pieces. Keep them ready aside.
** Wash and cut the capsicums also into 1 inch pieces, discarding the inner seeds. Put them in a pan with very little water and cook till 60% done. You can also micro wave them for 2 minutes and keep them ready aside. I microwaved the capsicums.
** Wash and cut 2 tomatoes into medium sized pieces. Keep this ready aside. Wash and chop the remaining 4 tomatoes into chunks, put them in a small pan and cook them till they are slightly softened. Again you can them for 4 minutes. Remove and mash it a little bit with the potato masher and keep it ready aside.
** Wash and cut the ginger into fine pieces. Also peel and cut the garlic too into fine pieces. Keep them separately ready aside.
** Hard Boil the eggs, shell them and keep them ready aside. You can check the link given at the bottom of this recipe for the method of perfect hard boiled eggs.
** Heat Oil in a thick bottomed kadai, when hot lower the heat to medium and add in the cashew nuts and fry till they are slightly browned, remove and keep them aside to be garnished later on. Now in the same kadai add in the finely chopped garlic and fry till they turn slightly brownish, then add in the finely chopped onion and continue frying till it turns into light brown in color too, now add in the onions cut into square piece and continue frying till they are translucent.
** Add in the curry leaves, cashews, ginger, and fry for another two minutes. Now lower the heat to minimum and add all the masala powders and mix well. Fry for a few minutes, if you find that they are getting burnt sprinkle some water and fry it. Now add the chopped tomatoes and mix well, let cook for just a minute, then add in the cooked mashed tomatoes, salt to taste and mix well. Add in ½ cup of water, mix well, cover and cook on low heat for 5-7 minutes.
** Now add in the cooked capsicum pieces, ghee, shelled hard boiled eggs and mix well. Check the consistency of the curry, if you find it too thick, you can add in a little bit of water. Cover and cook on low heat for another five minutes. Garnish with coriander leaves, fried cashew nuts and remove from fire. Keep it covered aside for 20 minutes before serving for the flavor to get infused.
** “Spicy Egg~Capsicum Masala” are done and ready to be served. These are best served with roti, parathas, naans, pulav. But as I was short of time I served them with rice and it tasted yumz. Do try out this spicy egg curry and enjoy with your family and friends.
** Note : You can cut down the spice level if need be. You can also add in a blob of butter instead of ghee towards the end or leave it out completely too. But pure home made ghee or butter when added towards the end enhances the flavor of this curry and also since it is very spicy it gives it a healthier taste. Try it once, I am sure you will like it.
** Note : Always serve Egg Curry fresh as it does not taste that good the next day unlike chicken or fish curries. Chicken curries always taste better the next day so are some fish curry. Egg does not impart any flavor to the curry unlike chicken and fish, so the gravy remains the same and does not mature on keeping. Fresh boiled eggs are always a delight to eat and it loses taste on time. So it is best consumed with 24 hours.
** Note : Always use fresh eggs as far as possible while cooking any type of egg dishes. We actually never really know the date of the same while we buy, as it is difficult to check up on. Though you can drop it in water and test, that can be done only after reaching home. I buy eggs in bulk as it gets used up, but if it is festive season or if I know I will not be able to do justice to the same, I never buy them in bulk, or if I have excess always give it off to my maid. So remember to use fresh ones always.
** For the Method of perfect Hard Boiled Eggs, Please check on the link given below …
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
No comments:
Post a Comment
Thanks.