As always Friday nights are special and so, they call for some special treat for the palate.
Today I decided to make the South-Indian Egg Curry since me and Prasad are whole-heartedly eggitarians. Its surprisingly easy and your stomach will thank you profusely as soon as the aromas of this delicacy fill your home.
So, here it goes!
Serving size: 2-3
Cooking time: 30 mins
1. Eggs - 4 ( or as many as you'd like to eat!)
2. Onions - 3 medium sized
3. Tomatoes - 4 medium sized
4. Green Chilli
6. Grated coconut (optional)
7. Ginger-garlic paste
8. Tamarind paste
9. Regular condiments: Salt, Chilli, Turmeric, Garam masla, Jeera, Mustard, Curry leaves
1. Hard boil the eggs and cut them into halves. Set them aside.
2. Heat oil in a cooking vessel. Add mustard seeds, let them splutter. Add the slit green chilies and curry leaves.
3. To this add ground onion paste. Let this roast till its golden brown.
4. Add the regular condiments mentioned above except salt. ( You see, salt doesn't let tomatoes cook well!)
5. Once all spices are cooked for about 3-4 minutes, add tomato puree to this.
6. Let the tomatoes get cooked. ( Add a lid to this if you don't want a mess around your stove! Plus the steam lets them cook faster.)
7. Once all the fluid from the tomatoes starts drying up, add another cup of water to it and let it simmer.8. Once done, add the ground coconut, tamarind and salt.
9. Add eggs to this, let it simmer for about 10 minutes to get the flavor of the spices.
10. Garnish with coconut or coriander on top and serve immediately!
NOTE: Do not boil the eggs too much in advance of consumption, else you may land up with blackened insides. Although, I'm an egg-lover, I myself despise that!