"Groundnut Masala Egg and Vegetable Curry" ... here is my own version of Egg curry with addition of vegetables like knol khol (navil kosu), capsicum, tomato, prepared with addition of shengdanyacha koota (roasted ground nut powder) for masala … tastes best served with biryani, pulav, roti, paratha, neer dosa etc. … if Eggs are your favorite then do try this delicious curry … Yummilicious …
** Egg (Andey/ Motto) is very versatile and there are plenty of delicious dishes be it in form of curry, omelettes, sandwiches, burgers, scrambled etc. that can be relished by all egg lovers. Here, for this curry I have also included veggies like knol- khol (navil kosu), capsicum as it lends out a wonderful taste to the curry, you may include any veggies of your choice too. I have included plenty of dishes in my Blog here and sure to keep adding more as and when I prepare them, until then do give this dish a try and enjoy them with your family and friends, sure to be loved by one and all.
** Here is my own recipe for "Groundnut Masala Egg and Vegetable Curry" … my style, do try it, tastes awesome ….
** Ingredients :
Hard Boiled Eggs/ Motto/ Andey : 4-6
Navil kosu/ Knolkol/ Kohlrabi : one medium sized
Capsicum/ Shimlamirchi/ Donne mirsanga : 3
Tomatoes : 3 large sized
Onion/ Piyavu/ Kanda : 1 large
Shengdanyachi Koot/ Roasted Ground Nut Powder/ Bajjile Nerkadle Pitti : ½ cup (method mentioned below)
Kasoori Methi/ Sun-dried Methi Leaves : handful
Salt/ Namak/ Meeta : to taste
Butter/ Loni/ Benne/ Makkan : one small lemon sized ball
Ghee/ Toop : 2 tblsp
Oil/ Tel/ Tela : 2-3 tblsp
** Masala Powders :
Kashmiri Red Chilly Powder : 1 tsp
Malwani Masala Powder : 2-3 tsp
Dhania/ Coriander/ Kothimbir Powder : 1 tsp
Jeera/ Cumin Powder : ½ tsp
Haldi/ Turmeric Powder : ½ tsp
Goda Masala Powder : 1 tsp
OR
Garam Masala Powder : 1 tsp
** Masala Ground to paste 1 :
Onion/ Piyavu/ Kanda : 1 small
Ginger/ Alle’/ Adrak : ½ inch
Garlic/ Losun/ Lehsun : 3-4
** Masala Ground to paste 2 :
Coconut/ Nariyal/ Soyi : 3-4 tblsp
Coriander Leaves/ Dhania/ Kottambari Pallo : 2 cups
Pudina/ Mint Leaves : handful.
** All spices included can be adjusted according to individual preferences.
** Hard boil the eggs (motto/andey), shell them, and keep them ready aside. If you are new to eggs and would like to know perfect method of hard-boiled eggs, then you can check out through the link shared at the bottom of this recipe. It includes most of the tips I am aware of in that post, so just browse through the same.
** For this recipe roasted and powdered groundnut is used. Here ground nuts are roasted, skinned and then ground to fine powder which is referred to as “Shengdanyachi Koot”. In Maharashtrian homes they often use this for masala/ addition to curries, hence it is prepared and stored ready to be used. Sharing link to method of microwaving and powdering the same at the bottom of this recipe.
** Wash, cut capsicum/ donne mirsanga into one inch sized pieces discarding the stem, inner seeds. Peel the skin of Onion and, slice it thinly lengthwise. Wash, wipe dry and cut tomatoes into triangles. Peel the skin of navil kosu and cut them into quarters. Keep all cut ingredients ready aside separately.
** Add the cut knoll khol in a vessel along with water, say about a cup and cook until 70% done. Now add the capsicum pieces and continue to cook for just few minutes, ie until the capsicum is 50% done only. Do not overcook either navil kosu or capsicum, as the crunch should be retained. Keep it aside ready.
** Masala Ground to paste 1 : Peel and chop the onions to large sized pieces. Wash, peel off outer skin of ginger and chop to small pieces. Peel off the outer skin of garlic and also cut them to pieces. Add all three into a mixer grinder and grind to a fine paste adding water only if required. Keep ready aside.
** Masala Ground to paste 2 : Wash and drain well the coriander and pudina leaves. Here I have used coriander leaves along with tender stem and leaves of pudina only. Add it into a mixer grinder along with freshly grated coconut and grind to a thick fine paste adding water as is necessary only. Keep it aside ready.
** Collect all the masala powders mentioned above into a bowl and keep it aside ready. This way it is faster and easier to prepare the curry. All powders used are store bought and you may use any good brand available in your vicinity.
** Note : If Malvani Masala Powder is not available you can use any flavored curry masala powder, however, it is good to stock Malvani masala powder as it is easily available online. We get good ones in Mumbai, and I keep it handy in my fridge as it stays good for over a year as I love to use it in my dishes. Similarly if Goda Masala powder is not available you can use normal Garam masala powder too.
** Heat ghee+ oil in a thick bottomed kadai, when hot add thinly sliced onions and fry until lightly but evenly browned. Add “Masala Ground to paste 1” and further fry for a few minutes on medium heat until the rawness goes. Now add in all of the collected masala powders and fry for another 2-3 minutes on low heat.
** Note : Do not let the masala powders get burned, you can add a few drops of water and continue frying if you find it being burnt.
** Now add the “Masala Ground to paste 2” to the above and once again continue to fry all the ingredients together for 2-3 minutes. Add roasted- coarsely powdered groundnuts, mix well, fry for one minute, then add the cut tomatoes, mix well, add a little bit of water if necessary and cook on low to medium heat for about 4-5 minutes ie unless the tomatoes soften a little bit, ie 50% cooked only.
** Add the cooked knol khol and capsicum pieces, salt to taste, 1-2 cups of water and bring to a rolling boil stirring well in between. Lower the heat and add the hard boiled eggs and let cook for another few minutes. Lastly crush kasoori methi with hand and add the same to the curry and mix well. Let the curry simmer for 5-7 minutes, keep stirring in between to avoid it getting burnt. Lastly top with butter, remove from heat and keep it aside covered for 15-20 minutes for the flavor to be infused well.
** "Groundnut Masala Egg-Veg. Curry" is done and ready to be served. Tastes best served with any Biryani or spiced pulav of your choice. I served it with “Coconut Milk Veg. Biryani” along with “Onion Raita (Piyava Koshimbir)” and roasted red chilly papad during meals and it was simply a fantabulous meal; I mean a truly fantastic meal that my family and friends loved very much. This curry tastes lovely served with roti, naan, paratha too and my favourite as I always say is to pair it with panpolo (neer dosa) and I did so the following day for breakfast and it was excellent, so you have plenty of serving choices, just go ahead and try out this delicious curry, sure to be loved.
** Sharing link to “Method of micro-waved Peanuts” ….
** Sharing a common link to all “Egg” recipes shared in the Blog, do browse through and try them out in leisure …
** Sharing a common link to all “Raita/ Salad” recipes shared in the Blog, do browse through and try them out in leisure …
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