December 19, 2008

Amma's Quick Egg Curry

Today, after much coaxing, finally Amma wrote her first recipe and emailed it to the Mols...hey, Mom you are getting there, slowly but surely :) Here goes her recipe...

Eggs - 2
Onion - 1
Tomato - 1
Oil - 1 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt - to taste
Pepper powder - 1 pinch
Amma's Spice Podi - 1/2 tsp
( a ground mixture of cardomom, cinnamon, cloves, bay leaf and fennel )
Milk - 1/4 cup

Boil the eggs to a soft consistency. Deshell and cut in halves.
Cut the onion into long slices.
Boil the onion and the tomato for five minutes. Remove and grind.
Heat oil in a pan, add coriander powder and red chilli powder and saute.
Add the ground onion-tomato paste. Saute well.
Add some water and boil for five minutes.
Add salt, spice podi and pepper powder.
Remove from fire and add the milk. Note, if the pan is hot, the milk might curdle. So, remember to remove it from the fire.
Place two soft boiled eggs in serving bowl. Pour the gravy on top and garnish with coriander leaves. Serve hot with poori, or idiyappam, or chapati.

Note: Since the onion and tomatoes are boiled it gets sauteed quickly and the curry is cooked very fast. This tip is applicable to make thick gravies.

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