"Simple Onion Egg Masala (Curry)" ... A simple-mildly spiced egg curry that goes very well with pulav / biryani / roti / parathas / panpolo / kori rotti or even appos ... Yummilicious ....
** Eggs curry is one of my favorite dish, it can be cooked fast and goes well with many dishes like roti, pulav, dosa, parathas, bread even shevai, appo etc. I have written so much about eggs that I doubt if there is more to be said. This is a very simple dish I prepare when I am in hurry or need to go out on office duty, as it is very fast and easy to prepare. Also this curry tastes best when it has settled for some hours, so when I come back from work it is all the more flavorful and yummier to taste. Without running much into details I will share my recipe, please do try it out and enjoy with any dish of your choice.
** Preparing of "Simple Onion Egg Masala (Curry)" … My Style …
** Ingredients :
Hard Boiled Eggs : 4 shelled and halved.
Onions / Piyavu / Kanda : 4 large sized.
Ginger / Alle’ / Adrak : ½ inch piece
Garlic / Losun / Lehsun : 6-8 skinned
Tomatoes : 2 large sized cut into pieces.
Cashew Nuts / Kajubhi : handful finely chopped ones.
Curry Leaves / Kadipatta / Karbev : a few
Coconut Milk : 100 ml
Coriander Leaves / Dhania / Kothimbir Leaves : handful finely chopped.
Butter / Loni : one small lemon sized
Oil : 2 tblsp
Ghee / Toop : 2 tblsp
Salt to taste
** Masala Powders :
Coriander / Dhania / Kothimbir Powder : 1 tblsp
Cumin / Jeera Powder : 1 tsp
Kashmiri Red Chilly Powder : 4 tblsp
Garam Masala Powder : ½ - 1 tsp
Fennel / Badisep / Saunf Powder : ¼ tsp
** Hard Boil the eggs, shell them and cut them into halves lengthwise and keep them aside ready.
** Peel off the skin of onions, roughly chop them and grind them to a fine paste in mixer grinder, remove and keep this aside.
** In the same mixer add in the finely chopped ginger and garlic and grind them also to a fine consistency. Remove and keep this separately aside.
** In the same grinder add in the tomatoes and make into a very smooth puree, then add in all the powders and the cashew nuts to it and further grind till they are evenly made into a smooth paste. Remove and keep it aside.
** Heat ghee + oil in a thick bottomed, when hot, lower the heat to medium and add in the ginger+garlic paste and fry for two minutes, then add in the onion paste and continu to fry till the raw smell is gone or the same leaves the sides and turns slightly in color.
** Note : If you find that the above paste is getting burnt while frying you can add in a tablespoon or two of oil and continue frying or if for health reasons you do not want to do so, you can sprinkle some water and continue to do so. Best to cook on non-stick cookware to cut down on oil.
** Once the onion has been fried well and you get a lovely aroma add in the curry leaves fry for a minute and then add in the tomato+masala powders+cashew nut paste and continue frying for another 3-4 minutes. Now add in 2 cups of water, salt to taste, mix well and bring to a boil, then simmer for 5 minutes.
** Finally add in the coconut milk and mix well, when you see bubbles coming on surface, add in the halved eggs, butter and mix well. The egg curry is done, remove from fire, garnish with finely chopped coriander leaves and keep it aside covered for at least 30 minutes to settle before you serve. The curry tastes best when allowed to rest for a good 2-3 hours and then heated and served.
** "Simple Onion Egg Masala (Curry)" is done and ready to be served. Serve it hot with any side dish of your choice, though it goes well with mildly spiced pulav, ghee rice, roti, paratha, naan or bread. I served it with kori rotti, a crisp sun dried rice roti that is famous in southern parts specially Mangalore town of India. We get them ready in Mangalore stores and is usually served with chicken curries down south.
** For the "Perfect Hard Boiled Eggs" Recipe, Please check out on the link given below ...
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