Tuesday, January 17, 2006

Eggs In Spicy Onion Sauce

Another success story with Maya Kaimal. I have just seemed to have fallen in love with her recipes. She brings beautiful dishes from the heart of Kerala & the kind of spice blend that she uses in her cooking makes the dish really unique in taste & look. I had already tried her Beef/ Lamb With Crushed Peppercorns & it was simply fabulous. Now, this one turned out to be a hero too. A must try I must say. You definitely don't want to miss out on the good stuff.

Below is the recipe, with a very minor modification made by me while cooking :

2 tbsp ground corainder seeds
1 tsp ground fennel seeds (saunf)
1/2 tsp cumin powder
1/4 tsp turmeric powder
1/8 tsp cayenne pepper powder (if you don't have this, you could substitute with your regular chilli powder)
1/8 tsp pepper powder
1/8 tsp cinnamon powder
1/8 tsp ground cloves
1/8 tsp cardamom powder
2 tbsp oil
1/2 tsp mustard seeds
10 curry leaves
1 whole dried red chilli
2 medium onions, thinly sliced
salt, to taste
1 cup chopped tomatoes
1/4 cup coconut milk
8 extra large eggs, hard boiled & halved
chopped corainder leaves, for garnish

In a bowl, combine the corainder powder, fennel powder, cumin powder, turmeric powder, cayenne pepper powder, pepper powder, cinnamon powder, cloves powder & cardamom powder with 1/3 cup water & make a paste. Set aside.

Heat oil in a kadhai/ wok. Add mustard seeds. Once the seeds splutter, add the curry leaves & the whole dried red chilli. Saute for a minute. Add the thinly sliced onions & saute till they turn light brown. Add the spice paste & salt. Cook over moderate heat for 5 minutes, adding a few tbsps of water if the pan turns too dry. Add the tomatoes & saute till they turn soft & mushy. Add 3/4th cup of water & simmer over low heat, stirring occassionally until the sauce turns thick. Add the coconut milk & stir to mix well. Add the eggs. Spoon some sauce over the eggs. Cover & cook over low heat until the eggs are just heated through.

Garnish with some freshly chopped corainder leaves & serve hot with steamed rice.


Kay said...

Sounds great! I love egg curries, and I have to try this one. Will let you know how it turns out when I try.

Tina Jennifer D'Silva said...

Sure Kay... hope you like it..

MM said...

It sounds a little like a Sunday lunch dish my mum used to make that we called Devil Eggs Curry. Yums, I love the sound of this dish!

simi said...

Which Maya Kaimal book do you have ?


Dheeraj said...

my mum is making it since i was kid. its yummy

priya said...

I tried this recipie and it really came out well.Very delicious....My hubby really liked it very much and we had it for rotis....You can post other gravies too...actually this masala combi and ratio is the main fact...Thou i have evrythin i dunno correct ratio and it messes many time...Suggestions pls
- priya

Anonymous said...

A very good recipe. I will definetly try it. Can we add something different from coconut milk, my husband does not like coconut.

Tina Jennifer D'Silva said...

Hi Renu... Coconut milk is a very important ingredient when it comes to dishes from Kerala.

Substitute could be water or chicken or vegetable broth. But I am not sure how it would turn out.


The recipe really looks and sounds great with the infusion of the various masala's...
I am into sugarcrafting and would like to share my work with you.Do visit my site and lemme know what you think about it...

Laavanya said...

Tina, thanks for a great recipe.. I tried and loved this.

Roopa said...

Hi Tina,
I happened to browse through your blog just yesterday and tried this recipe last night. I and my husband liked it soo much! I don't know how I missed this blog all these days....Anyways...I think I will be a regular visitor to your blog from now on.....
Thanks for sharing the recipes...


Anonymous said...

Delicious Recipe Tina!
Thank You for segwaying us to Maya Kaimal's recipes.

This recipe worked great, and is a keeper!


Anonymous said...

Stumbled into to your blog and tried the recipe out.Was delicious,Worked out very well!