Monday, 3 January 2011
Although I am from a brahmin family, like many others, my mom had to give us eggs to increase our nutritional intake. It is always a matter of debate whether it is vegetarian or not. Some say as it is unfertilised egg, it is vegetarian. In a purist defenition I am what they would call an ovo-lacto-vegetarian. Ovo refers to the fact that I have egg, lacto refers to dairy products and ofcourse vegetarian. Lately I have not been keeping well and think it is to get some energy boost and went down the egg route. This is probably the first of many egg curry recipes you will see from me. I may give some other names to other recipes but let’s get started with this one now. This recipe is based on a recipe I saw in one of Mallika Badrinath’s books. If you do not eat eggs, replace them with fried or baked eggplant chunks. The list of ingredients looks long, but it is actually a simple and delicious dish..
5 large eggs, boiled
1 cup tomato puree
1 onion roughly chopped
1 onion, chopped
½ teaspoon tamarind paste
1 teaspoon chilly powder
Salt to taste
1 teaspoon ginger garlic paste
1 teaspoon mustard seeds
1sprig curry leaves (optional)
For the spice powder:
1 tablespoon sesame seeds
1 tablespoon coriander seeds
1 tablespoon groundnut (peanut)
Dry roast the ingredients specified for the spice powder. I usually do each of them separately as they take different times to get roasted. Cool and grind to powder
Heat some oil in a skillet and fry the roughly chopped onion until done. Add a little salt to the onion so it cooks nice and quick. Cool and grind to paste adding required water
In a skillet heat some oil and add mustard seeds. Once it splutters, add the chopped onions and ginger-garlic paste and fry until it is cooked
Add tomato puree, curry leaves and the ground onion paste and some water and allow to boil
Add salt, tamarind paste, chilly powder, turmeric powder and the ground spice powder, bit more water if needed and bring to boil.
Prick the boiled eggs with a fork or use your knife to make a number of shallow cuts on the egg so that it absorbs the flavour well. Add this to the boiling gravy and simmer for about 5 minutes.
Serve hot with rice or bread!
There would be enough gravy to add one or two more eggs if you like.