egg curry

Since I made the spicy egg salad sandwich a few days back, my husband has been secretly craving for the egg curry he loves. After hoping against hope he finally gave up on me and made some himself last night. Boy was it delicious!! And the best part...I got to be a couch potato for the night. With our daughter fast asleep, and my husband busy in the kitchen, I parked myself on our lumpy couch and nibbled on plantain chips while watching something brainless on the tv. The joy of doing nothing is just so wonderful.

Giving credit where it's due...

Egg Curry

Recipe by my husband adapted from vahrevah

5 eggs, boiled, shelled and halved

1 large onion, finely chopped

1 teaspoon black mustard seeds

1 teaspoon cumin

1 teaspoon red chili powder 

1 tablespoon coriander powder

1 teaspoon cumin powder

1 teaspoon dried fenugreek leaves 

4-5 kari leaves

1 tablespoon ginger garlic paste

pinch of turmeric powder

tamarind juice (soak a teaspoon of tamarind pulp in about 100ml warm water for 10-15 minutes) (you could substitute this for lemon juice, only and only if you looked hard and didn't find tamarind)

1 green chili, chopped

1 teaspoon sugar

salt per taste

Heat oil in a large saucepan and add mustard seeds. Let them splutter. Add cumin, chilies, fenugreek leaves and kari leaves to the oil. Stir for about a minute and add chopped onions and stir till they start browning.

Now add ginger garlic paste, turmeric powder, chili powder, coriander powder and cumin powder and mix well. Saute the mix for about 5-6 minutes.

Add the tamarind extract and 2 cups of water and bring to a boil. Add salt and sugar and simmer for about 10 minutes. Add the boiled eggs and let it cook in the gravy till the curry thickens slightly, about 3-4 minutes.

Garnish with chopped coriander leaves. Serve hot over steamed rice.