Sundays are the worst days. The feeling of getting up early and going to work along with the pressure to prepare food for the next day takes whole of your Sunday. I was feeling so lazy to do any grocery shopping this week. So I decided that since I need to cook something for dinner let me make a dish out of the items that I have in my fridge.
I love Egg curry since my childhood days. As a child I had a unique way of eating egg curry. I used to mash the egg yolk in the curry which will turn the curry into a smooth creamy paste. I used to enjoy eating it this way. Now I eagerly wait until my mom cooks this curry again for me. Thou egg yolks are consider to be full of fat and not required by the body. I feel that the combination of egg yellow and white is just perfect. This dish is very economical and can be enjoy with either chapatti or plain rice.
When I first came to London this dish was prepared almost every second day by one of my Gujarati housemate as he was an expert in preparing egg curry. You also get ready made egg curry powders in the market that can help bachelors to prepare egg curry instantly.
1. 6-8 hard boiled eggs cut partially in half
2. Medium sized onion 1 sliced
3. Garlic cloves 3 finely chopped
4. half inch of Ginger finely chopped
5. Curry Leaves
6. Tomatoes 2 chopped
7. Red Chili Powder 1 tbsp
8. Coriander Powder 1 tbsp
9. Garam Masala for garnishing
10. Hand Full of Coriander leaves for garnishing
11. Beaten egg 1
12. Button Mushrooms 2
13. 1 Cup of Coconut Milk
Heat oil in a pot. Add curry leaves and fry for a few minutes. Now add finely chopped garlic and saute. Add onions and fry till they turn transparent. Now add chopped ginger and chopped tomatoes. Fry until tomatoes turn soft. Add mushrooms along with chili and coriander powder. Fry until the raw smell of the powder is gone. Add coconut milk. Bring it to a boil. Now add the boiled eggs. Once this boils add the beaten egg and stir the curry as this will allow the beaten egg to be lightly scrambled in the curry. This also makes the curry a little thick in consistency and also adds flavor to the dish. Bring this to one boil. Simmer the flame and add garam masala, followed by chopped coriander leaves. Now add salt and crushed black pepper. Serve hot with Chapatti or rice.