I made this curry after watching it on a TV show and followed it to the T and guess what the boys verdict was? It totally sucked. As I do not eat eggs, I just tasted the gravy alone and totally agreed with them. Something was totally missing and despite the fact that I liked the way in which it was made, this dish just refused to go to that another level. So made a few adjustments and tried it once more and those changes did wonders to the bland curry. A very simple, yet delicious one this one turned out to be. So give it a try and see for yourself as it makes a definite change from the regular egg curries.
Did I tell you that, I have started physiotherapy for my right knee which started paining again after put weight on it by carrying water pots. So forgive me friends, though I visit all your posts everyday I could not leave a comment as it takes more time and I’m unable to remain in a same position for more than 15-20 mins and it starts to pain again. I do have to follow the Doc’s orders right. Hope you’ll keep visiting mine.
Roasted Egg Curry
Prep Time: 5 minutes
Cook Time: 12 Minutes
Total Time: 15- 20 Minutes
Serves: 2- 4
- Hard Boiled Eggs – 4
- Onion, big – 2
- Ginger garlic paste – 1 tsp
- Tamarind paste – 1 tbsp (*see notes)
- Curry leaves – 1 sprig
- Green Chilli – 1
- Coriander leaves – 1/4 cup
- Turmeric powder – 1/2 tsp
- Salt – to taste
- Oil – 3 tbsp
To be powdered:
- Coriander seeds – 1/2 tbsp
- Black pepper corn – 1 tbsp
- Cumin seeds – 1 tsp
- Cardamom – 1
- Cloves – 2
- Cinnamon – 1 inch stick
- Fennel seeds – 1 tsp
Heat a pan and add all the ingredients mentioned under the powdered list. Dry roast till you get a nice aroma and keep aside to cool.
Meanwhile cut the onions into juliennes. Remove the eggs from their shells and keep aside.
In a food processor place the roasted whole spices, turmeric powder, green chilli, coriander leaves, tamarind paste and pulse well first. Then add little water and grind to a smooth paste.
Heat a pan with oil. Add the whole eggs and roast till the become light brown in color. keep tossing them for even browning. Remove and keep aside.
In the remaining oil, add the onion and sauté till pink. Add the curry leaves, ginger garlic paste and fry till the raw smell goes off for 2 minutes.
Now add the ground paste, a little water if necessary for the paste to cook, salt and cook over low flame till the raw smell goes and you get the aroma of the spices for 5 minutes.
Add the roasted eggs and mix gently till the eggs are coated with the gravy and let the flavors steep in by letting it to cook for 2 more minutes.
Garnish with curry leaves and serve hot with rice or rotis.
In case you do not happen to have tamarind paste at hand, omit it and at the end after taking off the fire squeeze 1/2 lemon over the dish and mix well to get the zing.
If you are not happy with either adding lemon juice or tamarind paste, use can also use tomato sauce, but add and sauté with the onions.
Instead of black pepper corn you can also use whole dry red chillies.
Adjust both the green chillies and pepper according to your spice level.
This is off to Spotlight: Curries & Gravies