“Simple Masala Egg Curry” … here is an easy to prepare egg curry using masala powders that tastes excellent served with Shevai (Sevai/ Idiyappam), Parathas, Naan, Roti, Biryani, Pulav, Ghee Rice etc. Yummilicious …
** Egg curry is one of my favorite dishes that is prepared quite often almost on weekly basis in my home as not only do we love it, I was advised to have eggs thrice a week too for health issues. Well omelettes, scramble, cakes, sandwiches, curries, biryani, pulavs, fried rice, caramel custard and many other plenty of dishes with inclusion of eggs are prepared with joy in my home as I find them very versatile. Baking is yet another field I need to venture more on as somehow I am still not comfortable with it, not to mention that my oven is also 30 yrs old, so gives problem. You can browse through my blog in leisure for more options on cooking eggs in different varieties via. the common link which I will share at the bottom of this recipe.
** This recipe is very simple, I prepared it with a mixed masala powder which I purchased from stores that to my surprise turned the curry delicious. I have this habit of picking out small masala packets from the rack in stores, any new one just gets added on to my cart. I store them in fridge and many a times just forget about it. Before the pandemic I had bought these packets and somehow one after the other disaster kept me away from trying it out. Again, there was nothing written in packet except that it could be used in place of chilly powder in addition to other masala for any veg/non-veg curry. You can use any curry masala powder like pav bhaji, malvani masala powder or various others available too.
** Ingredients :
Hard Boiled Eggs/ Motto/ Andey : 6 shelled.
Onion/ Piyavu/ Kanda : 5-6 medium sized chopped fine.
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones.
Kashmiri Red Chilly Powder : 1 tsp
Coriander/ Dhania/ Kothimbir Leaves : handful finely chopped.
Ghee/ Toop : 2 tblsp
Oil/ Tel : 3 tblsp
Butter/ Loni : one lemon sized.
Salt/ Namak/ Meeta : to taste
** To be ground into a fine paste :
Grated Coconut/ Soyi/ Nariyal : 2 cups,
Ginger/ Adrak/ Alle’ : 1 inch chopped.
Garlic/ Losun : 10-12 (peeled and chopped)
Mix masala powder 3 tblsp (Store bought)
Coriander/ Kothimbir/ Dhania Powder : 2 tsp,
Cumin/ Jeera Powder : 1 tsp,
Fennel/ Badisep/ Saunf Powder : 1 tsp,
Goda or Garam Masala Powder : ½ tsp
Tamarind/ Imly/ Chinchama : a small marble sized.
** Add all the ingredients given under “to be ground into a fine paste” into a mixer grinder and grind to a very fine paste with very little water or only that much how much is necessary. Do not make masala thinner in texture but keep it thick as we need to fry it.
** Heat oil along with ghee in a thick bottomed kadai/pan, when hot lower the heat to medium and add in the chopped onions and fry till they turn slightly brown in color. Now add the curry leaves and the kashmiri mirchi powder and fry for just 2-3 seconds.
** Add the ground masala paste and fry for a good 5-8 minutes on low flame. If you find that it will get burnt sprinkle some water in between but contiue frying till it sort of leaves off little bit of oil. If you find that the oil is less you can increase by another 2 tblsp.
** Now add in 2-3 cups of water, salt to taste and mix well, add in the shelled eggs and bring to a boil on medium to high flame. When it comes to a rolling boil, lower the heat to minimum and simmer for at least 5-8 minutes, stirring in between a few times.
** Remove from fire and add in the butter and coriander leaves to the curry and cover with fitting lid and keep it aside for 30-40 minutes. This helps the curry to settle down and get infused in flavors. The curry also gets thickened to a lovely texture on settling.
** “Simple Masala Egg Curry” is done and ready to be served. Tastes great with mildly spiced pulav, parotas, roti, poori, neer dosa etc. Another lovely combo with spicy egg curry is shevai/ idiyappams/ string hoppers, try it I am sure you will love it, I served it with shevai and it was a delicious combination.
** Note : You can increase or decrease the chilly powder or masala powder depending upon your choice, I made it spicier as I was serving it with shevai which is slightly bland with a tinge of sweet so to balance the same I made the curry spicy.
** Note : Mix masala powder is easily available in stores, I used store bought one. In case it is not available, I guess you can use any malvani, egg curry or even pav bhaji masala powder. All masala powders are usually close in ingredients with slight variations. Just be careful with addition and check before you do so.
** Sharing link to “Method of Perfect Hard Boiled Eggs” below ….
** Sharing a common link to all “Egg” dishes posted in the Blog ….
** Sharing a common link to
all “Shevai” dishes posted in the Blog ….
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Thanks.