Egg-xilarating Egg-perience














EGGS - I love them. Though we hail from an orthodox community, where even garlic and onions are untouchables, eggs were exceptions for the sake of our health.

Eggs were mostly cooked in a very repetitive way in our homes, either plain omelette's or just boiled eggs. Though we don't complain (we just love to eat them in any form!), I have started trying out various other ways. And I was surprised to read in one of our blogger buddies page, that Eggs can be cooked in more than a 100 ways.

A simple egg curry for rice and rotis, that goes well with a papad or by itself! The base is the usual curry we do for most of the gravies; so it's not something new!! But for all those who love egg, this is a must-do recipe.

Egg Masala
Boiled eggs cooked in a mild onion-tomato gravy
Serves 2
What we need:

Boiled Eggs - 2 to 3
Onion, medium sized - 2
Tomatoes, medium sized - 2
Chilli powder - 2 tbsp.
Cumin (Jeera) powder - 1 tbsp.
Corainder (Dhania) powder - 1 tbsp.
Ginger-Garlic paste - 1 tbsp.
Green chillies, chopped - 2 (Optional)
Cumin (Jeera) seeds - 1 tbsp.
Salt - as needed
Water - as needed
Oil - 3 to 4 tbsp.
Corainder, finely chopped - to garnish

How to do:
1. Halve the boiled eggs and set aside.
2. Peel the tomato skin and roughly chop them.
3. Heat oil in a non-stick pan or kadai.
4. Fry the onions until they become soft and translucent. Now pick them with a fork and grind them along with the chopped tomatoes.
5. Heat the remaining oil in the same pan. Add cumin and when they start to sizzle, add the green chillies and ginger-garlic paste.
6. Stir well until the raw smell leaves. Now add the onion-tomato paste.
7. Fry for 4 to 5 minutes and then add the cumin powder, chilli powder, coriander powder and salt. If required, sprinkle a little water to avoid the mixture getting burned.
8. When oil starts to separate out, add a cup of water. Mix well and now add the halved eggs.
9. Bring the gravy to a boil and remove from the flame.
10. Garnish with chopped coriander.
Serve warm with rice or rotis.

1 comment:

Akal's Saappadu said...

the egg masala looks succulent;

this way of preparing the halved eggs in the tomato gravy evokes me some happy carless days in my school..... whenever we went for excursions, they packed us this egg masala with lemon rice and a pickle. Though we never liked always all the food they served us in the convent, this was one of those which none of us wasted, hehehe!

I like boiled eggs only if there is something to soak like a sauce or curry! nice recipe!

and thank you for the visit and for taking your time to drop in a word; You've got a lovely collection of authentic recipes too;
I liked many of them, like your masala dosa and your amma's sambhar, & I noticed that you're not only a dosai specialist but also a sambhar chef, hehehe!

and the vazhai poo poriyal that I love too! you said you go to the terrace for eating a mixed rice with that poriyal, we do the same thing in front of the moon, with kattu sore kozhambu and we call that Nilaa sore!

anyway, I'm happy I found your blog; and happy cooking to you too!!!