Egg curry - Eggs in onion-tomato and cashewnut gravy

Egg curry - Eggs in onion-tomato and cashewnut gravy

by Hb ~ Thursday, July 16, 2009

I am seriously amazed at how some people can write for years. Consider me, I started blogging(food blogging I mean)very recently. Already I am kind of pulled back by some kind of block. Whenever I think of those people I feel recharged and get back to blogging.
On a lazy and uneventful wednesday afternoon I am here with more rants than recipes. Well, I told you about how pampered I was back home. I am sharing you one of mom's recipes today(Because I am too lazy to cook one myself and put it up). I liked it so much that when I came back, I prepared it and made roomy like it too :)
This egg curry is essentially eggs cooked in a spiced up onion and tomato based gravy blended with cashewnuts.
This dish was made for 5people. As habit goes am scaling down all the ingredients for 2 people.
Preparation time - 15-20mins

Ingredients:
Eggs - 2(boiled)
Onions - 1big
tomatoes - 1
Tamarind paste - 1/2 spoon
Jaggery - 1/2 tb spoon
Roasted Chana dal - 2 spoons
Cashewnuts - 6-7
Dhania/Coriander powder - 1/2 tb spoon
Green chillies - 1-2
Red Chilli powder - 1/2 tb spoon
Oil - 1tb spoon
Mustard seeds - 1/2 tea spoon
Jeera/Cumin seeds - 1/2 tea spoon
Methi seeds : -5-6
Salt - 3/4 tb spoon(adjust)
Water - 1/4 cup
Coriander - for garnish

Procedure:
1. You may choose to fry the eggs after making slits(My mom just made slits without frying)
2. Heat oil in a kadai/wok. Add mustard seeds and jeera/cumin. When mustard starts to splutter add methi seeds and fry till they turn golden brown.
3. Now add onion and green chillies. Fry them till onion turns transclucent. Don't let them turn brown.
4. Add turmeric,chilli and coriander powder. Saute them for a minute.
5. Now add chopped tomatoes and salt. Mix and close lid till gravy thickens(about 2minutes)
6. Now add tamarind paste and jaggery. Add little water and let it cook for 1minute.
7. Add boiled and fried eggs to the gravy. Let them cook in gravy for 8-10 minutes.
8. In the meanwhile grind the roasted chanadal and cashewnuts to a caorse powder.
9. Add the powder to the curry and mix. Let it cook for another 3-4minutes.Switch off the flame and garnish with coriander.

The aroma of this curry tantalises taste buds. I couldn't wait for lunch time to have this.