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