Spicy Egg Curry

While preparing lunch today,I deeply remembered one of my old colleague and a dear friend "Vidi".She used to get me Egg Curry prepared by her mom exclusively for me.And i must admit that no egg curry on this earth could beat that taste. Aunty also used to put few pieces of raw banana and it tastes heavenly Yummy.Now i know i cant prepare aunty's Version of Egg curry but here it is an effort to make a spicier version which is dedicated to me and in remembrance to Aunty's one.
Boiled Eggs-2 Nos
Soaked red Chilies-4 Nos
Onion-1 Big Sized
Tomato-1 Big sized
Ginger-Garlic paste-1/2 Tsp
Cumin/Zeera seeds-1/2 Tsp
Black Mustard Seeds/Rai-1/2 Tsp
Hing-A Pinch
Mustard/Any Oil-2 Tbsps
Turmeric/Haldi Powder-1/2 Tsp
Garam Masala Powder-1/2 Tsp
Coriander/Dhania Powder-2 Tsps
Tamarind Paste-1/2 tsp
Sambar Powder-1/2 Tsp
Hot water-1/2 Cup
Chopped Coriander-1 Tbsp
Salt-As per Taste

1.Grind the onion,tomato and chilies to a fine paste.
2.Heat oil in a kadhai.when hot,add the cumin seeds,mustard seeds and hing.You can add few curry leaves too.Let it splutter.
3.Add the above prepared paste,ginger garlic paste and fry till oil separates from the sides.It takes 3-4 mins.

4.Add all the dry masalas,salt and tamarind paste and mix well.

5.Add hot water and the slit boiled eggs to the gravy.Cover it and let it simmer for 3-4 mins.You can adjust the amount of hot water to as per the gravy consistency of your choice.

6.Garnish with chopped coriander and serve with hot plain rice.

1.Hot water can be replaced by coconut milk.
2.Instead of tomato,ready made puree can be used but fresh is always healthier.
3.More red chilies or powder can be used to spice it up.4 nos was enough for me.
5.You can slightly fry the eggs.I am sure will taste better.
6.Always use hot water to add to the gravies.

1 comment:

  1. Spicy egg curry is awesome and appetizing. NIce post