Tuesday, January 03, 2006
Traditional Egg Curry
This is the traditional way my mom prepares the mangalorean egg curry at home. Very delicious & my favourite meal. No matter how much I try, the curry does not taste as perfect & as delicious as my mom's preparation. Well... sometimes cooking is more than just a recipe.
My mother usually grinds this masala on a stone grinder, making the paste really fine. Here in the US you dont get stone grinders... but the blender will do just the perfect job.
Here I am sharing the recipe of my favourite dish.
6 eggs, hard-boiled, peeled & halved
1 small to medium onion, thinly sliced
1 tomato, cut into wedges
2 potatoes, peeled, halved lengthwise & then quartered
1 raw egg, beaten
salt, to taste
3 tbsp oil
Grind to a fine paste:
4 tbsp grated coconut
6 - 7 dried kashmiri red chillies
1 tbsp corainder seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp turmeric powder
1 medium onion
2 cloves garlic
1 heaped tsp tamarind paste
Grind the masala to a fine paste. Remove the paste & set aside.
In the same grinder, put 2 cups full of water & pulse the blender. Remove this masala water into a deep saucepan. Put in the tomato wedges & potatoes, along with some salt. Keep the vessel on medium flame & boil till the potatoes are cooked. Put in the beaten egg & stir till the eggs are scrambled & done. Set aside.
Heat oil in a kadhai. Add the sliced onions & fry till they turn golden brown. Add the masala paste & fry for 5 minutes, stirring constantly. Becareful as the masala splatters, while cooking. Add the potato & tomato mixture & enough water to make a thick gravy. Add salt & let it come to a boil. Lower the flame & add in the boiled & halved eggs. Cook for 2 mins & remove from flame.
Serve hot with steamed rice as below.