Today I am sharing a very simple egg curry recipe from the southern part of India . My boys love the egg recipes and this one of their favorite. Egg are a great source of protein and good for health when eaten in moderation.
For people who don’t eat eggs can replace it with potatoes or Paneer. I bet you will love this yummy recipe to the core.
This is my humble contribution for this week’s 195th #Foodiemonday #Bloghop theme #ThirdLetterMagic suggested by Amrita who blogs at http://thefoodsamaritan.com/
Recipe for Egg Curry (South Indian Style):
5 Hard Boiled Eggs
4 Red Onions finely Chopped
3 Large Red Tomatoes finely chopped
1/2 Lemon Size Tamrind soaked in water
1 Tsp Jeera
1 Tsp Curry Powder
1/2 Tsp Mustard
1/2 Tsp Black pepper powder (Coarse)
1/4 Tsp Turmeric Powder
1/2 Tsp Red Chilli Powder
A generous Pinch of Asafoetida
Salt to Taste
2 Sprigs of Curry Leaves
2 Tbsp Gingely Oil
Peel the boiled eggs and keep it aside. Take a wide bottom pan. Add 2 tsp oil. Add a little chilli powder, some pepper powder and turmeric powder. Make dents in the boiled eggs and roast them on medium flame until they turn golden brown .Transfer it to a plate once done. In the same pan add 1Tbsp oil. Add jeera , mustard, asafoetida .Once the mustard starts to splutter add the finely chopped Onions and roast well. Once it turns slighlty brown add finely chopped tomatoes. Add curry powder,curry leaves and salt . Allow it to cook until the tomatoes are nicely cooked. Squeeze the soaked tamrind and add the water to the onion tomato mixture.Allow it to cook on low flame for about 10 mins. Allow this mixture to cool.
Once the mixture reaches room temperature blend it to a fine paste. Heat the same pan. Add remaining oil. Add the ground paste and balance chilli powder and allow it to boil .Once it starts to boil add the fried eggs. Garnish with coarse pepper powder and curry leaves.