Egglicious Recipe 3: Egg Curry

One of my favorite egg recipes for main course is egg curry. Hard boiled eggs floating in tangy and spicy gravy, served hot with flaky parathas. I usually portion two eggs per person but you can have more or less as required.

Ingredients:

6 eggs

6 tomatoes, chopped fine

2 large onions, chopped fine

1/2 cup grated coconut

1 2-inch piece cinnamon

2-3 cloves

2 tablespoons oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

2 green chilies

2 teaspoons grated ginger

1/2 teaspoon turmeric powder

1/2 teaspoon chili powder

1 teaspoon cumin-coriander powder

1 cup water

1/2 teaspoon sugar (optional)

2 tablespoons coriander, finely chopped 

In a wide and deep stockpot, put the eggs (at room temperature) and cover with water (at room temperature). Bring the water to a boil. When water starts bubbling switch off the heat and let the eggs rest in the hot water for 10 minutes. Now remove from water and peel when cooled. 

While the eggs are cooking, heat oil in a wok. Add cumin seeds, mustard seeds, cinnamon and cloves. Once they start to crackle, add the onions and sauté. Continue to sauté till they become almost golden brown in colour about 7-8 minutes. Add the tomatoes, chilies and ginger and continue to cook till the tomatoes lose their moisture, about 15 minutes. Now add the coconut, turmeric, chili powder, cumin-coriander powder and sugar and sauté for 2-3 minutes. Now add water and bring to a boil. Add salt as required. 

Halve the peeled eggs and place them on top of the gravy. Garnish with coriander. 

Serve hot with Paranthas!