egg curry

Ingredients (measuring cup used, 1 cup = 250 ml)

for the masala paste:

• 1 tbsp oil
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• ½ inch ginger, chopped
• 2 to 3 garlic cloves, chopped
• 4 tbsp dessicated coconut
• 1 tsp cumin seeds
• 1.5 tsp coriander seeds
• 1 tsp saunf
• 1 inch cinnamon
• 2 to 3 cloves
• 3 to 4 black peppercorn
• 2 green cardamoms
• 2 kashmiri red chilies

other ingredients:

• 3 to 4 eggs
• 3 tbsp cream
• 2 tbsp oil
• ¼ tsp turmeric powder
• ¼ tsp red chili powder
• ¼ tsp garam masala powder (optional)
• 1 tej patta/indian bay leaf
• 1 cup water to be added in the curry
• salt as per taste
• enough water to cook the eggs
• a few coriander leaves for garnish

how to make the recipe:

making the masala paste:

1. in a shallow frying pan heat 1 tbsb oil.
2. add the onions and saute them till they are browned. you could add a little more oil at this stage to ensure that the onions get browned evenly.
3. once they are browned, add the tomatoes, ginger and garlic to the onions. saute for a 3-4 mins till the tomatoes soften. then remove these from the pan.
4. then add the cumin seeds, coriander seeds, fennel seeds and all the whole spices (cinnamon, cloves, black peppercorns, green cardamoms). keep the flame on a low and saute the whole spices and the red chillies till a subtle aroma comes from them. make sure you don't burn them. remove the spices.
5. then add the desiccated coconut and saute till it turns golden.
6. in a food grinder, grind all the fried whole spices with the onions, tomatoes, ginger and garlic, desiccated coconut to a fine paste. add 2 to 3 tbsp water while grinding the paste.

for the curry:

1. you will need 5-6 hard boiled eggs.
2. boil the eggs in water to which some salt has been added.
3. when the eggs become warm or cool down, crack the shells and discard them.
4. slit the boiled eggs
5. in a pan, now add some oil. add tejpatta and saute it for a few seconds. then add the ground masala paste and saute till the oil starts to leave the masala. add tumeric, chilli and garam masala powders. stir and saute for a minute.
6. now add some water and mix the masala well with the water. add salt as per taste. add the hard boiled eggs and simmer for 3-4 minutes or more till the gravy thickens and you see specks of oil on the top.
7. then add cream. stir and switch off the flame.
8. garnish the egg curry with cilantro/coriander leaves.
9. serve egg tomato curry with chapatis, cooked rice or jeera rice.