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.