Dec 7, 2006
Unlike the other recipes for Egg Curry, this curry has a thin sauce with pieces of onion floating around. The only thickener here is tomatoes. The sauce is very common North Indian red curry sauce. As a kid, I always ate Konkani food, because my Mom is a all Konkani cuisine lady. But my Mom-in-law is open to all kinds of kitchen experiments, she is one who introduced me to a lot of non Konkani foods. This is her recipe for Egg Curry.
2 Hard boiled eggs, cut into halves
2 medium onion
1/2 tsp ginger garlic paste, optional
1/4 bunch cilantro
1/2 tsp chilli
1/2 tsp garam masala
1 tsp coriander
1/4 tsp turmeric
for the seasoning
1/4 tsp jeera
1 sprig curry leaves
Hard boil eggs, cut them into 2 halves. Set aside.
Chop onions, tomatoes.
Heat oil in a kadai, add jeera, curry leaves. Add onions and fry till they are wilted. Add ginger garlic paste. Saute for a minute. Add all the masala powders and stir. Add tomatoes, cover and cook on a medium flame till the tomatoes are mushy and turn into a thick paste. Keep stirring so that they don't char in the bottom.
Add water to the desired consistency. Add salt, bring the sauce to rolling boil. Place egg halves on the sauce so that they float on the top. Garnish with cilantro on top. Put on low flame and cook for another 5 minutes.
Serve with rice.