I went out to the market to buy some groceries and ended up losing my card holder, 😦
I’m never this absent-minded. Don’t know how I ended up doing this. Well, luckily I had my card details along with me in an email and managed to block my card. I hope the person who finds it returns it to the bank or the store I dropped it in & does not misuse the other cards in my card holder.
Anyways, I hope all you guys had a nice V-day celebration yesterday. :)After a nice dinner out in a restaurant now you have to get back to cooking and this is where I can help you. 🙂 Let me stop my chatter and go ahead with my recipe for today. Egg curry is very popular curry in India. It is very quick & hassle free.
The egg curry’s that is available in Indian restaurants or in most eating joints across India is mainly influenced with that states spices/curry preparing method. Hence the curry may be yellowish/ orange/brown/a dark red in colour depending on which state of India you have eaten the curry but, on the whole it consists of boiled eggs added to a tangy or mildly spiced curry.Since the egg is already boiled it does not absorb any of the flavours hence it is as good as eating boiled eggs with some plain Indian curry. I will surely post this method of curry sometime as well. But the recipe I’m about to post consists of beaten eggs being added to a boiling curry and hence it absorbs all the different flavours.
Ingredients: (Serves 4) Preparation Time: 15-20 mins
Eggs – 4 beaten well
Whole Milk – 150 ml
Yogurt – 1 tbsp
Cream – 250 ml
Turmeric – a pinch for the colour
Onion – 1 large, finely chopped
Garlic cloves – 2-3, finely chopped
Tomato – 1 medium-sized, finely chopped
Green chilli’s – 2, each cut into 2 pieces
Ginger – an inch, finely chopped
Green Pepper/Capsicum – 1 medium-sized, chopped into small pieces
Cumin powder – 1 tsp
Sugar – 1 tsp
Red chilli powder – 1/2 tsp
Black pepper crushed – 1/4 tsp
Cooking Oil – 1 tbsp
Salt to taste
Heat oil in a pot set to medium heat. Fry the green chilli’s when the oil is hot for a minute. Now sauté the garlic and ginger for a minute. Do not let the garlic turn brown. Next add the onions. Add some salt to fasten the onion frying process. When the onions turn translucent add turmeric, red chilli & cumin powder. Fry this for a couple of minutes.
Next add the tomatoes and fry for a minute. Add the crushed black pepper and mix well. Now add the milk and let the mixture come to a boil. Add some salt to taste. When the mixture boil add the beaten eggs. Mix immediately and let the eggs turn into a scramble. If you delay the eggs will stay together as a big mass. Now add the yogurt and cream. Yogurt adds a little sour taste to the curry. Add the sugar and the cream. Mix well, check salt & adjust. When the curry comes to a boil turn off the heat.
Tip: If you require a curry which is thinner then add some water, but do not add more than 75 ml of water.
Garnish with chopped capsicum/green peppers.
I like the crunchy capsicum in my curry. This is the reason I have used it for garnishing. It will get overcooked if you add it much earlier. But it’s up to you. If you want it cooked then add it along with the tomatoes and fry them.
Serve hot with chapatis’ or steamed rice.