eggs are so versatile n full of nutrition , they are always in your fridge n come to your rescue when you want to make something tasty n nutritious without much effort......this is such an easy n spicy recipe which goes well with boiled rice or chapatis.......the hot gravy can be adapted to your taste n every family has a different version of a favorite egg curry..........this one is mine.......i make it in a low fat version when i have time n in more oil when i have to be quick or when cooking for guests.......see how i make it both ways.......
ingredients
firm boiled eggs 4 nos. ( for 2 servings)
large ripe tomatoes 2 nos.
onions medium sized 2 nos.
generous amounts of ginger garlic n green chillies
turmeric,coriander, cumin and black pepper powder 1 tsp each
red chilly powder 1 tsp ( optional)
green coriander leaves chopped 2 tbsp
mustard oil 1 tbsp for low fat version or 5 tbsp otherwise
salt to taste
procedure
first make a coarse paste of onions in a blender.......heat the oil and fry the boiled, shelled eggs lightly , drain n keep aside.........now throw in the onion paste and fry on very low heat if using less oil, it is better to add salt while doing so as salt fastens the browning of onions.........if using more oil it is better to keep the flame on high...........anyway the onions have to be lightly browned ......in the meanwhile make a coarse paste of ginger garlic n green chillies n tip this paste too into the pan...fry it lightly , no browning is needed but the pastes should get cooked........now add all the powder masalas, stir nicely and tip in a coarse paste of tomatoes which i usually make during the cooking process only.......i usually cut down on my cooking time by grinding n blending one by one while adding them to the pan in that order............it can well be done beforehand if you cannot manage both simultaneously.............after adding the tomatoes, stir a bit and cook the masala covered till oil separates on top......by this time the masalas get aroamtic .......add some water, as much as you want depending how thick or thin gravy you want........tip in the fried eggs( fried boiled potatoes can also be added at this point) n cook covered for a while till oil comes on top again........garnish with coriander leaves n serve hot .......
i cook it without garam masala as the taste of this gravy is a bit subtle but very aromatic.......generous amounts of onions n tomatoes make it lightand all the flavours come out beautifully.....nothing is overpowering n the top note of coriander leaves is awesome.........moreover i keep the pastes coarse so as to make this gravy textured...........
