Cooking after a hectic day at office can be such a pain. On top of that, if you have to rush home fast to save yourself from the Bangalore rains or you just get stuck in the middle of nowhere without any means of conveyance, your day doesn’t get worse than that.
During such moments of despair, eggs come to your rescue. A simple, no-hassles egg curry saves the day and you can pack it for your lunch as well for the next day.
Here goes the recipe:
- Hard-boiled eggs – 2 (peeled)
- Onion – 1 (sliced)
- Ginger paste – 1tsp
- Garlic paste – 1tsp
- Tomato – 1 (chopped)
- Turmeric powder – 1tsp
- Red chilli powder – 1tsp
- Kitchen king masala – 1tsp (optional)
- Cumin seeds – 1tsp
- Bay leaf – 1
- Salt as per taste
- Sugar – a pinch
- Cumin (jeera) powder – 1tsp
- Garam masala powder – ½ tsp
- Mustard oil – 1 ½ tbsp.
- Water as needed
1) After peeling the boiled eggs, make small indents in it with a knife. Sprinkle a pinch of salt and turmeric powder on the eggs and coat each of them evenly.
2) Heat mustard oil in a pan and fry the eggs for about 2 minutes. Keep the heat on medium and make sure that the eggs don’t burn. Once the eggs turn brown, take them out of the pan and keep them aside.
3) In the same pan, add cumin seeds, bay leaf and sauté for a minute. Then add the sliced onions and fry till they turn light brown.
4) Now add the ginger-garlic paste, red chilli powder, turmeric powder, sugar, cumin powder, kitchen king masala and sauté on medium flame till the masala starts sticking to the bottom of the pan. Add the tomato and sauté for 2 minutes.
5) As the masala sticks to the pan, add about a cup of water, and mix well. Sprinkle salt and add the fried eggs. Allow the gravy to boil. Cook for 4-5 minutes.
6) Add garam masala powder and chopped coriander leaves. Mix well and switch off the flame. Cover the pan for 5 minutes before serving. Enjoy with rice or rotis.
- While boiling eggs, add a teaspoon of salt to avoid breaking the egg shell.
- Sprinkle a pinch of salt while frying the onions so they get cooked fast.
- You can also add a dash of ghee at the end for better flavour.
- The amount of sugar should only be a pinch to balance the salt in the gravy.
- Don’t purchase garam masala powder from the market. Just grind 1 stick of cinnamon (dalchini), 3 pods of green cardamom (choti elaichi) and 4-5 cloves (laung) together for instant garam masala at home. You can make this in large quantities and store it in an airtight container as well.