Egg curry reminds me of the rainy evenings during my childhood. When during those incessant rains my mother would tell me ghost stories amidst of power cuts, getting scared herself all through. The room would be dark with only a candle burning on the table at the corner. We would cuddle up along with our dog on the couch sipping something hot and munching all along. We would worry about my father getting drenched on his way back home and his extra hours among the heavy traffics. After a while Maa would go and prepare this egg curry in a candle lit semi dark kitchen telling me to finish my studies. I would reluctantly sit at my table with my books open but my mind wandering. The curry used to get ready just in time when my father would be back fully soaked up in water and I would rush to him with a towel. And few minutes later we would enjoy this warm curry with plain white rice or with parathas on extra special days.
Ingredients
Eggs - 6 hard boiled
Onions - 2 medium, chopped
Tomatoes - 3 medium, chopped
Garlic - 2 small cloves
Ginger - 1/2 inch
Cardamom - 4-6 small
Cloves - 4
Cinnamon - 1" stick
Turmeric - 1/2 teaspoon
Cumin powder - 1 teaspoon
Salt and Sugar - To taste
Oil - 1 tablesppon (I used mustard oil this time, but also use canola oil all the time)
Boil the eggs in a pot. I usually put them with a spoon in a pot of boiling water and boil them for 8 - 10 minutes. I always add 1 teaspoon of salt to the boiling water.
After removing the shells, smear them with salt and turmeric.
Fry the eggs lightly in the oil.
Add cardamoms, cinnamon and cloves to the hot oil, temper for a minute and add the onions.
Saute them for 3-5 minutes till they turn translucent. Add 1 teaspoon of sugar to it, it will help in caramelization.
Add the chopped tomatoes and cook it for about 10 minutes.
At this point, when the tomatoes are cooked, you can cool it and give it a pulse or two in the mixer to make a smooth paste. But, of course, I did not do it. I cooked for extra couple minutes and smashed it with spatula on the pan.
Add salt, turmeric, and cumin powder to it and mix well. Add a green chilli to make it hot (you can add more according to your taste). Add half a cup of warm water to it and cook for a minute. Add the eggs to it and cook for another 2 minutes with lids on.
You can keep the eggs whole or can cut it in half before putting in the pan. A dash of fresh herb like cilantro or rosemary will spike up the flavor more.
Enjoy with plain white rice or bread of your choice. A total comfort for me.
The above picture is my contribution to Black and White Wednesday # 107 - a culinary events started by Susan of The Well Seasoned Cook. This week it is hosted by Simona of Briciole. For participation details visit Cindystar blog of Cinzia, who now manages the event.
