I used to make only one type of egg curry all through, but I almost never tried making the different ones. Stuck to curry for a long time. (I haven't yet posted that here.) As with most of my recipes, I learnt that one from Amma. But over the years, I've enjoyed eating the various types of egg curries from the Kerala style to the Punjabi style to even an Oriya egg curry, but when it came to cooking, I stuck my tried and tested recipe. I first modified that to make this yellow Egg Curry a few months ago.
My friend and former colleague, Anandhi, also known as B to all of us, used to bring a dry egg roast in her lunch box a couple of times a week and I almost always polished it off. I never tried recreating that dish until earlier this week.
I am, however, not quite sure if that was the dish I recreated. My office has temporarily shifted to NOIDA which means that I now travel across 3 states to get to work. And retrace my steps when I return. That also means that I am, most of the time, too tired to cook anything elaborate at night. The first day that I undertook this journey, I came back exhausted. I quickly boiled 4 eggs and made this. I remembered that Cinnamon's Egg Curry had been posted only recently and that seemed quite similar to Anandhi's. But too tired also means too tired to browse the net. But my memory seemed to have remembered the ingredients to a large extent.
I boiled and peeled the 4 eggs and then put them in the freezer to cool down.
4 Eggs, boiled, peeled and cut in half
1 large Onion, sliced
1 tsp Chilli Powder
1/2 tsp Turmeric Powder
1 tbsp Cumin Powder
1 tsp Cumin Seeds
1/2 tsp Coriander Powder
1/2 tsp Garam Masala
1 tbsp Oil
1/4 tsp Asafoetida
1 tsp Chilli Ginger-Garlic paste
Salt to taste
Coriander leaves for garnish
Heat the oil in a heavy bottomed sauce pan. Add the cumin seeds and the asafoetida. When the seds crackle, add the onion slices and fry for a minute or two. Add the chilli-ginger-garlic paste and fry for another minute. Add the cumin powder, coriander powder, chilli powder and turmeric powder and fry for a few minutes.
Add the salt and garam masala and fry again for a minute. Add about 1/3 cup of water and cook the onions till most of the water disappears. Add the eggs and cover and cook for a couple of minutes. Turn the egg pieces around so that both sides are covered with the spices and get cooked evenly.
Remove from the fire and garnish with coriander leaves. Enjoy this with rotis or rice, or even with toasted bread as we did that evening. I was really too tired to even make rice.
Cumin is the most dominant spice in this dish. I absolutely love cumin and can use it in just about anything. So, I am extra glad that Sunita chose Cumin as the spice of the month for her event Think Spice... Think Cumin.
I am rushing this off to her as my entry to this event. I will not be blogging for the next few days and will not be able to reply to any comments. But I will do that as soon as I am back on Monday. Have a good weekend, keep blogging and see you when I get back from the Himalayas.