Friday, April 22, 2011

Anda ki curry - Egg curry

It’s been a very very long time that I have posted a recipe here and let me tell you I feel quite bad about it. There have been many big changes and troubles in the past year that prevented me from updating my blog. Many times we found ourselves in a hopeless situation without knowing what to do and where to go. It would make a very long post to tell you everything that happened but in brief we are no longer in the US. After our trip to India we were not able to return and don’t also know yet if we will ever go back. In late summer last year we shifted to Germany and had to move a couple of times back and forth till finally finding a nice apartment last month. We are still dealing with picking up the pieces from our life in the US and it will still take some time to get back to where we were. Slowly I am also getting back to cooking and now also back to blogging. Let me tell you I have missed it a lot and hope I can be regular now.
Coming to today’s recipe - Egg curry. I first tasted this dish in the US many years ago when I wasn’t yet married. S. was living with roommates from South India and on one of my visits to their apartment one of them made this incredible tasty egg curry. Unfortunately I never asked him for the recipe. I have since then tried to make this dish couple of times till I finally came close to the one I tasted so long ago. It’s actually very easy to make so I am sharing this recipe today with you and hope you will like it.
Have a wonderful day…!!!

Serves 2-3.


- 4 hardboiled eggs
- about 2 cups of pureed tomatoes
- 1 large onion, chopped
- 2 cloves garlic, finely chopped or use a garlic press
- 1-inch piece ginger, finely grated
- 5-6 curry leaves
- 1 Tsp. black mustard seeds
- ½ Tsp. turmeric
- 2-3 black cardamom pods
- Red chilli powder totaste
- Salt to taste
- 2 Tbsp. oil

In a spice grinder grind:
- 2 Tsp. cumin seeds
- 4 cloves
- 1 Tsp. coriander seeds
- ½ Tsp. fennel seeds
- ½ Tsp. fenugreek seeds
- 1 Tbsp. sesame seeds
- ½ cinnamon stick


In a large pan heat the oil and add the mustard seeds. When they pop, add the onions and cardamom. Fry on medium heat until onions turn translucent, then add the garlic, ginger and curry leaves. Fry one more minute, then add the tomato puree, salt and spice powders. Let it simmer on medium-low heat for about 10 minutes. Cut the eggs in halves and add to the curry. Simmer for 2 minutes and take off heat. Serve with rice or chapattis.
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1 comment:

Anonymous said...

I make and eat egg curry when I can't worry. So easy to prepare and so easy to enjoy.

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