When guests drop by for a meal unexpectedly, I always heave a sigh of relief if I have eggs on hand. This simple to make egg curry is a crowd pleaser and goes well with plain or flavoured rice, rotis, paranthas, Malabar paranthas, dosa and even bread. If you aren’t a very eggy person this can be easily made with potatoes, pumpkin, brinjal or even mixed veggies such as cauliflower, beans,peas and carrot.
I made this recently when we had freinds over for lunch and this curry fed 6 of us (with a little leftover) …. The measures are for an army, but feel free to scale down to feed yourself.
Egg Curry – feeds 6
1 c onions finely sliced
1 c tomatoes cubed (nuke them in the microwave for 2-3 mins for faster cooking)
1 c coconut milk
2 green chillies slit
½ t turmeric powder
1 t red chilli powder
1 heaped t coriander powder
1 t ginger garlic paste (or 1 t finely chopped ginger and 2-3 cloves minced garlic)
2 T oil
A few curry leaves
1 T fresh coriander
Salt to taste
6 hard boiled eggs sliced in half
In a pan, heat the oil, add the onions, green chillies and fry till the onions are beginning to caramelize. Add the ginger-garlic paste and fry till the raw smell disappears. Add the dry masala powders and salt and fry till well blended. Add the tomatoes next and cover and cook till the tomatoes begin to turn mushy. Add the curry leaves and fresh coriander. To ½ c water, add 2 T of coconut milk and blend, add this to the curry and bring to a boil. Taste and adjust the seasonings. Add the thick coconut milk and turn off the heat when it just about begins to bubble gently. Cover and let it stand for 5-10 mins. Dish it out into a serving bowl. Add the hard boiled eggs and cover gently with the gravy. Serve hot with rice or rotis.
Since this contains coconut milk, its best to consume this curry within a day….refrigerated ofcourse!!