Recipe - Clean And Fresh Egg Gravy

Whenever I cook eggs, be it for breakfast or lunch, I always try to cook something different from whatever I have cooked earlier. When I cook egg gravy for rice or chapathi, I often tweak the original recipe. Even a small tweak can change the flavor. Most times the curry turns out good. Not only does it taste delicious, but the aroma that whiffs through my kitchen bring cheer to the soul. When I hit on some really good flavor combination, I’d like to share with my readers.

If you use raw onion paste and not saute the onion paste till rawness disappears, it leads to a bitter tasting curry. I suggest you chop the onions, instead of using raw onion paste. If the recipe calls for raw onion paste, you should saute till rawness disappears. If using chopped onions, they should be lightly caramelized (it goes a step beyond onions turning translucent) which gives the dish a much deeper color as well as a richer flavor.

Do not skimp on oil as the onions and masalas must be cooked in enough oil otherwise the curry turns bitter. It is the quantity of cooking fat and the sauteeing process which decides the flavor of your curry. You must saute the onions and masala paste till oil separates while cooking any Indian curry.

Any egg curry will taste good if the masala base is made from scratch without the use of store-bought masalas. The flavor and aroma of freshly ground paste are far superior to store-bought spice mixtures.

Ingredients

Eggs 5, boiled and peeled
Onions 1, large, finely chopped
Capsicum 1. medium, chopped into 1/2" pieces
Turmeric powder 1/4 tsp
Roasted cumin powder 1/4 tsp
Coriander powder 3/4 tsp
Red chili powder 1/2 tsp (adjust to suit- your spice preference)
Lemon juice 1/2 tbsp
Salt to taste
Cooking oil 2 1/2 tbsp
Fresh coriander leaves for garnish
Make the paste: roast for 3 mins on low flame (except green chilies and ginger)
Cloves 2
Cinnamon 1/2"
Cardamom 1
Poppy seeds 3/4 Tsp
Cashew nuts 4-5
Ginger 1/2" piece
Green chilies 2 to 3 (adjust)

Method

* Heat 2 tsp oil in a heavy bottomed vessel, add a pinch of turmeric powder and add the boiled eggs. Saute of low to medium flame for a min. Remove and set aside.

* In the same vessel, add the remaining oil and heat. Add chopped onions and saute till onions are lightly caramalized.

* Add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix to combine. Add the capsicum pieces and saute for 3 mins.

* Add the ground paste and cook for 6 mins. Add 1 1/2 cups of water and bring to boil.

* Add the boiled eggs and let it cook in this masala for 7-8 mins on medium flame. Place lid and reduce flame and cook till you get the desired curry consistency. Finally, add the lemon juice and mix. Turn off flame and remove to a serving bowl.

* Garnish with coriander leaves. Turn off heat and serve hot with steamed rice, chapati, parotta or dosa.