Egg curry

We buy organic eggs as we eat at least one daily. Its our main non-vegetarian dish. Organic eggs are priced a little higher than conventional eggs as the chicken are not given antibiotics or hormones and are given organic feed.

We had idiyappam with egg curry for lunch. The eggs were broken in a vegetable gravy. More coriander powder is added than usual in the masala to give a meaty flavor. When Mom saw me taking pictures of her curry, she was like have you restarted your blogging. Yes, I did have a hiatus when I was trying out my old recipes; modifying and perfecting the ingredient quantities and uploading new pictures - sourdough pancakes, crumpets, pumpkin bread, channa masala, marble cake, cupakes etc.. Its great to have all the recipes in one place, and you don't have to rub or tear off any paper while editing them.

Ingredients for this dish are :

Organic eggs - 4

Carrot, peeled -200 gms 

Potato, peeled - 200 gms

Beans - 200 gms

Onion - 2 large, peeled

Vegetable oil - 2 tsp

Mustard seeds - a pinch

Water - 2 cups

Coconut milk - 1 Tbsp

To make masala,

Chili powder -3/4 tsp

Coriander powder - 1 and 1/2 tsp

Fennel seeds - a pinch

Coconut, grated - 2 tsp

Method :

Clean and chop all the vegetables.

Heat a pan on the stove. Add 1 tsp oil. Add chopped onion. Fry them until golden brown. Add chili and coriander powder. Stir. Add fennel seeds. Then add coconut. Stir to mix. Allow to cool. Then grind it into a smooth paste.

Warm the pan again and add a tsp of oil. Add mustard seeds. When it bursts, add the masala paste. Fry for a few seconds. Add chopped vegetables and water. Cover with a lid, so that the vegetables cook in the steam. Once the vegetables become soft, break eggs slowly in different corners of the pan. Cover to cook. Add a splash of coconut milk around the edges of the cooked eggs. Very slowly stir so that the milk mixes with the gravy. Serve with roti, idiyappam or appam.

Recipe from Mom