“Motte Randai Haldi Pannantu/ Egg Curry in Turmeric Leaves” … Spicy delicious- aromatic egg curry prpeared in turmeric leaves … had heard a lot about fish being cooked in turmeric leaves, I still have a few leaves and sides leftover, so tried out adding a few to egg curry and I must say it tastes simply awesome … I served with bottle gourd panpole/ neer dosa but will tastes great with roti/ parathas or with fried rice/ pulav too … Yummilicious …
** Those who follow my Blog know very well my fondness for egg dishes more than chicken dishes. Somehow both hubby and me prefer eggs to chicken as it is not only tasty but also can be prepared in a jiffy. Having a busy life does not permit me the luxury of relaxed timings in kitchen, I am always in a hurry and it is my passion for cooking and blogging that keeps me kicking with otherwise my schedule being too tight. The present situation has added in more work to normal routines and that means that much more work which does not give me much time to write. All my short stories, thought-n-notes are all piled halfway in draft with no time to edit at all. Cutting short on notes here and moving on to recipe as everybody knows all health nutrients in an egg without me having to keep writing them often. But do try out this dish, if turmeric leaves are available in your vicinity, the dish turns aromatic and awesome in taste.
** Here is my recipe for “Motte Randai Haldi Pannantu/ Egg Curry in Turmeric Leaves” …
** Hard Boil 4-6 eggs, shell them and keep them ready aside. If you would like to know the method of preparing perfect hard boiled eggs please check out the link given at the bottom of this recipe.
** In a mixer grinder add in one cup of freshly grated coconut (soyi/ nariyal), 1 tsp of goda masala or garam masala, 3 tblsp of malvani masala (I used store bought which is easily available) 1 inch piece of fresh ginger (adrak/ alle’) cut into pieces, 6-8 garlic (losun) peeled and cut to pieces, one small marble sized pieces of tamarind (chinchama/ imly) and grind to a very fine paste with little bit of water. Remove and keep it ready aside.
** Heat 3 tblsp of any edible oil, when hot lower the heat to medium and add in 3-4 large sized onions (piyavu/ kanda) sliced lengthwise and fry till they turn translucent/ pinkish in color. Lower the heat to minimum and add in 1 tsp red kashmiri chilly powder (mirsange pitti/ mirchi powder), ½ tsp of haldi (turmeric) powder fry for half a minute, do not allow to get burnt. Finally add in the ground masala and fry all together for another 3-4 minutes.
** If you find the masala getting burnt or sticking to bottom, sprinkle some water and continue. Then add in 3 tomatoes chopped fine along with 2-3 turmeric leaves (haldi paan) cut into large pieces, salt (namak/ meeta) to taste half cup water and bring to boil on medium heat. Keep mixing often and cook till the tomatoes turn soft and mushy. Now, with a potato masher, crush it well to get sort of blended well and thicken up a bit. Cover and cook for another 5 minutes till well blended and done. Keep stirring often in between to avoid getting stuck at bottom.
** Now break in 2 eggs directly into the curry and keep stirring with a spatula in clockwise direction till the egg is mixed in well and gets cooked. You will see white threads like egg slivers as it begins to cook. Do not over mash now or those sliver will get blended and lost, we need to keep them intact. Lastly add in hard boiled eggs, cover and cook for 5-10 minutes stirring often, the curry thickens, so if you find it too thick you can add half a cup of water. Lastly garnish with a handful of finely chopped fresh coriander leaves, I did not have them.
** “Motte Randai Haldi Pannantu/ Egg Curry in Turmeric Leaves” is done and ready to be served. This is a semi thick curry that taste aromatic and wonderful with turmeric essence infused in the curry. You can serve this with roti/ parathas or bread as it tastes great with them. But in my home we love such dishes with panpolo/ neer dosa and today I specially prepared gardudde/ lauki/ bottle gourd panpolo to be served with it and it tasted wonderful. Do try out this combo of egg curry with thin lacy dosa you will simply love it and so will your family.
** Sharing common links to “Egg Curry/ Panpolo/ Perfect method of hard boiled Eggs” below, you can browse through the same and try them out in leisure and do give me a feedback.
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Thanks.