This happens to be one of the only egg recipe my militant vegetarian husband seems to like. It’s spicy, warm and can be eaten with bread, rice or just as it is.
Before you get started with it, get the eggs to start boiling.. and we need hard boiled eggs. enough to crack open your enemies skull. (I’m listing the ingredients towards the very last of this post)
Into a blender put in 1 onion, 2-3 cloves of garlic, 1 green chilly, 1/2 inch of ginger and blend into a frenzy.
this is what you’ll get after blitzing it all together. A very nice and grainy paste.
heat 1 tbsp oil in a wok and pour the puree into it and let it cook. In the meantime lets get on with the rest of the ingredients
yup, that’s my reflection.. I’m glad we’re over it. One ripe tomato and a grater, we reduce this to a nice pulp minus the skin ahem!!
Here it is, the glorious, red tomato pulp.
In the meanwhile, we have the onion, garlic and ginger puree now cooked and ready for the grated tomato pulp to be added in.
The gravy is turning a brilliant red after adding in the tomato. I have let it all cook for 5 minutes and added in the salt and given it a good stir. Make sure that you have cooked it all through before you add in the spices.
1 tsp of dried coriander into the cooked tomato onion gravy..
1/4 tsp cinnamon for the brilliant aftertaste.. cinnamon has to be my favourite spice hands down!!!
1/2 tsp ground cumin. Stir it all together and let it cook a bit
Finally, 200 mls water to the whole paste.. this is what turns it all into a wonderful curry..
Let it cook and froth and spurt and boil for another 5 minutes
The last & final addition of eggs into the curry, after which just cover and simmer for another 5 minutes..Do keep checking it by tasting it for salt.. we all have different love for salt
This is it.. The wonderful egg curry.. it’s one of the my favourite ways to eat up an egg.
3 hard boiled eggs
200 mls water
2 tsp salt
1 tsp dried coriander
1/4 tsp cinnamon
1/2 tsp ground cumin
1 tbsp oil
1 ripe red tomato
1 medium size onion
2 cloves of garlic
1 green chilly
1/2 inch ginger
Blend together the onion, ginger, garlic and chilly and heat oil in a wok and pour out the paste into it and let it cook. You’ll know it’s cooked when it starts separating from the oil & in case you have used too less an oil to separate then wait till it turns completely brown, not burnt !!
In the meanwhile grate your tomato into a pulp and add it in the wok. Cook it through and add in the salt, proceeding with the ground coriander, cinnamon and cumin. Mix it all well and let cook for another few minutes.
Finally add in the water. Cover and cook till it boils. carefully add in the eggs and cover and cook again.. we really ant the eggs to sort of imbibe and take the curry’s colour.
That’s it,serve with rice or just have it the way it is..