Egg Curry

Of the many egg recipes I have tried, this one is the best! Just one slurp with appam or dosai, (like me) you too will fall in love with this curry.

(This recipe is from the down south of Tamil Nadu)

Ingredients:

6 Eggs (Boiled & slightly slitted around)
2 onions sliced
2 big tomatoes finely chopped
1 large potato (chopped in big pieces)
2 Inch piece of ginger crushed
5-6 cloves of garlic 1/2 tsp turmeric powder
2 tsp chilly powder
2 tsp coriander powder
1 inch piece of cinnamon
5 cloves
1 bay leaf
2 tbsp coconut oil
3 sprig curry leaves

To roast and grind:

1 cup grated coconut
3-4 shallots
1 tsp fennel seeds

Fry the coconut along with shallots and fennel seeds till the coconut turns brown in color. Then, cool and grind this well, adding as little water as you can.

For the Tempering:

2 tsp coconut oil
3 shallots sliced round wise
2 green chillies slitted lengthwise
2 sprig curry leaves

Method:

1. Heat coconut oil in a pressure cooker, throw the whole spices (cinnamon, cloves and bay leaf) and allow them to splutter

2. Now, add the sliced onions and reduce the flame. Sauté well for a minute

3. Now, add the crushed ginger and garlic. Fry till the raw smell leaves and the onions turn light brown

4. Now add all the powders and mix well. Drop-in the curry leaves and fry till the powders are well roasted and raw smell disappears

5. Then add the potato pieces, salt and mix well till the masala covers the potato properly

6. After 5 minutes, add the eggs, tomatoes and mix well again and add 1/4 cup water

7. Cook for 5 minutes and add the ground coconut mixture

8. Now, add water if you want your curry to be less thick, or adjust as you require

9. Close the cooker lid and cook (on medium flame) for 1 whistle

10. Meantime, for the tempering, heat coconut oil in a small skillet and fry the shallot pieces, green chillies and curry leaves, keep aside

11. Wait for the pressure to be released, then open the lid, and pour-in the tempering

12. Switch-off the flame, cover the cooker with the lid and let it stand for sometime (this will allow the flavours to merge for a better taste).

The fried coconut gives a dominating flavor, while the drizzled coconut oil makes the curry all the more rich and aromatic!

Enjoy with Idly, Dosai or Appam (like me).

Note: You can even substitute chicken instead of egg.