Egg Curry

We had some friends over for dinner the other night and I wanted to make something that the vegetarians and the definitely-not-vegetarians would both enjoy. The usual egg curry is great and everyone enjoys it, but this time I tried something different which was actually more appreciated than the usual.


Egg Curry

For the eggs:

5 Eggs
2 large Onions, chopped fine
1 Green Chilli, chopped fine
2-3 Curry Leaves, chopped fine
1/2 tsp Red Chilli Powder
1/4 tsp Turmeric Powder
1/2 tsp Coriander Powder
3 tbsp ground coconut
1 tbsp Rice Flour

Combine all the above ingredients and beat very well. Pour the mixture, a ladle at a time, into a heated Aebleskiver pan (kuzhi paniyaram pan).


Let the mixture cook for a few minutes and then turn over and cook for a few more minutes until done. Keep aside.


For the curry:

2 + 1 Onions, chopped
2 + 1 Tomatoes, chopped
2 tbsp Red Chilli Powder
4 tbsp Coriander Powder
2 tbsp Oil
1 tsp Coriander Seeds
1 pinch Turmeric Powder

tempering: 1/4 tsp each cinnamon powder, cloves, curry leaves, mustard seeds, fenugreek and urad dal.

Grind together 1 tomato and 1 onion and set aside.

Heat the oil in a pan and add the tempering ingredients. When the mustard seeds begin to splutter, add the chopped tomato and onion and saute very well until soft and browned. Add the ground tomato and onion and saute again well until absorbed and soft. Add the rest of the ingredients for the curry and about 2 cups water. Let it come to a boil over medium-low heat until well combined and starting to thicken and reduce.


Add the cooked egg and salt and let it cook together for 5-7 minutes. For a richer flavor, you could add 1-2 tbsp coconut milk. Serve with rice.

I think this kind of Indian curry is better than the ones with the boiled eggs because the eggs soak up the flavor of the curry and have lots of flavor of their own as well. A little time consuming but well worth the effort.


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