Egg Curry

August 25, 2008 | Filed Under When My Soup Came Alive, Guest Bloggers, Fellow Bloggers, Eggs 

 Please help me welcome guest blogger Sra of When My Soup Came Alive!  Thanks for being here, Sra!

Paz

2008 © When My Soup Came Alive - All Rights Reserved

 

I’m honoured to be a guest blogger for Paz, whom I came to know even before I set up my own blog.

When Paz invited me to write for her blog, I only had one dish in my drafts, and no story to go with it. And I had promised to send her the post as soon as I could, so ever since we spoke to each other before I sent this post, my hours were filled with thoughts about how to put the egg curry in context.

I’m no great believer in the happy statement that things have a way of falling into place but that’s exactly what happened with this post.  I came around to deciding how, in India, when there is no meat readily available to feed visiting guests or even not-so-staunch vegetarian guests, eggs come in handy. Today, I had a guest, and because of having to accompany her on her rushed schedule, we made do with leftovers for lunch, but back home for dinner, we made omelettes with coriander and curry leaf and our meal was made! Immediately special! Despite the presence of a dozen eggs in my refrigerator, I wouldn’t have thought of the omelettes if I hadn’t been thinking about the post.

Guests or not, eggs are a sort of a halfway house - they are seen as making up for the lack of meat, somewhat, and they are dressier than vegetables, or even an elaborate all-vegetarian meal. If you simply don’t have the energy to rustle up a full-fledged non-vegetarian dish, just the presence of eggs will liven up the dining table, and everyone’s minds. It’s as if you’ve made a fair effort to cook something special. Of course, you can even resort to eggs when you don’t want to spend money on meat J

Eggs are friendly - they are easy to cook, are versatile and are done fast. And the egg curry, or should I say sauté, I’m talking about here is a nifty dish that takes only relatively little time to make, and is satisfying as well.

Ed. Note:  This dish takes about 10-15 minutes to make, once the eggs are boiled and shelled.

 

 

2008 © When My Soup Came Alive - All Rights Reserved

 

Eggs Curry

When My Soup Came Alive

Eggs, boiled, shelled - 4

Onions, minced - 2 cups

Coriander/cilantro, chopped - ½ cup

Curry leaves (optional, but recommended) - 5-6

Green chillies - 3, chopped (or fewer)

Or

Red chilli powder - 1 tsp

Ginger-garlic paste - 1-½ tsp (or very finely chopped ginger and garlic - 3/4 tsp each)

Mustard seed - 1 tsp

Cumin seed - ½ tsp

Turmeric - ½ tsp

Garam masala - ½ - 1 tsp (http://indianfood.about.com/od/masalarecipes/r/garammasala.htm)

Salt, to taste

Oil - 3 tsp

Score the eggs with a piece of the shell - this is to allow the spices to seep in. Three or four gashes will do.

In a wok, heat the oil. Pop in the mustard seed. Once it begins to splutter, add the cumin.

Now turn the heat down, add the onion and sauté. If you’re the impatient sort, add a bit of salt to the onion and continue to sauté - this is to hurry the process. Sweat the onions as much as you can. Wait long enough to let them turn pink and transparent, at the very least.

Now add the green chillies. Sauté. (If you’re using red chilli powder, wait.)

Add the ginger-garlic paste. Mix it well with the onions and cook for a couple of minutes.

Add the curry leaves, stir for a few seconds.

Add the salt, turmeric, a pinch of the garam masala and red chilli powder, if you’re using it, at this stage.

Mix it all up.

Now add the eggs to the onion mixture and keep turning them around frequently (not constantly). They will break a little, or they may break up into thirds and halves but that’s the fun - they get coated with the spices, and the white, now yellow with all the spices, turns a crusty brown here and there as the heat roasts it. A slow fire is the key.

Sprinkle the rest of the garam masala over the curry and fold it in. Garnish with the coriander.

Bon appetit!

 

2008 © When My Soup Came Alive - All Rights Reserved 

 

 

 

 

 

 

 

 

 

 

Comments

29 Responses to “Egg Curry”

  1. Paz on August 25th, 2008 7:19 pm

    Hi Sra: I love the sound and look of this dish. You’re right, eggs ARE friendly. I also love that this has one of my favorite ingredients — cilantro. ;-) Thanks for the recipe, Sra!

    Paz

  2. Rosa on August 26th, 2008 1:10 am

    Scrumptious! A wonderfully spicy dish!

    Cheers,

    Rosa

  3. sra on August 26th, 2008 4:20 am

    Hi folks! Just wanted to clarify - this dish takes about 10-15 minutes to make, once the eggs are boiled and shelled. Thanks, Paz, for choosing me as one of your guest bloggers.

  4. nags on August 26th, 2008 4:30 am

    nice to see Sra’s post here :)

  5. Srivalli on August 26th, 2008 5:31 am

    that dish has got great looks Sra…nice preparation…yes this is what gets done when in hurry and when you are not in hurry too..:)

  6. Paz on August 26th, 2008 6:00 am

    Hi Rosa: Yes, scrumptious-sounding meal! Yum! :razz:

    Hi Sra: I put an edited note in your post above. I love even more that it only takes about 10-15 minutes to make. Awesome!

    Hi Nags: Welcome! Yes, I’m honored to have Sra’s post here.

    Hi Srivalli: Welcome! This dish IS nicely prepared, isn’t it?

    Best to all!
    Paz

  7. Melissa on August 26th, 2008 6:03 am

    I’ve never tried anything like this before, and it sounds delicious! I might have to pick up some of those spices at the grocery to try it out.

  8. Simona on August 26th, 2008 12:19 pm

    How nice! The dish sounds delicious and the photos carry their message very well.

  9. Lydia (The Perfect Pantry) on August 26th, 2008 9:33 pm

    Wonderful recipe and photos! I have a hard time finding curry leaves in my local markets. What can I substitute?

  10. sra on August 27th, 2008 4:33 am

    Lydia, I don’t think there’s a substitute. You can leave it out too. I often forget to add curry leaf and the dish is no worse for it.

  11. Tracy on August 27th, 2008 6:33 am

    This look delicious…I love spicy dishes, love curry! I don’t eat meat, but I eat eggs/dairy, so I must try this one. Thank you, Sra! Happy Day, Paz ((HUGS))

  12. Aparnaa on August 27th, 2008 8:36 am

    Another version of the always versatile egg curry. Look delicious, of course.

  13. rachel on August 27th, 2008 9:15 am

    great recipe..that bowl sure does tempt me to make some for myself

  14. Rebecca on August 27th, 2008 3:39 pm

    This looks great–I love curry but never know how to do it myself! I’ll try this!

  15. Uma on August 27th, 2008 3:55 pm

    So good to see your post here Sra! And the egg curry is just divine. :smile:

  16. Paz on August 28th, 2008 6:42 am

    Hi Melissa: I’m surprised that I have most of those ingredients, even the mustard seed and cumin seed. Wow! Happy cooking!

    Hi Simona: It does sound delicious, doesn’t it? ;-)

    Hi Lydia: Great question. I normally can’t find curry leaves in my neighborhood.

    Thanks, Sra, for the tip.

    Hi Tracy: Glad you’ll be able to try this one.

    Hi Aparnaa: Welcome! Yes, very delicious, indeed! ;-)

    Hi Rachel: Welcome! I like that it’s so easy to make. ;-)

    Hi Rebecca: Happy cooking!

    Hi Uma: Welcome! It IS good to see Sra’s post here! Such a wonderful recipe.

    Best to all,
    Paz

  17. sia on August 28th, 2008 10:50 am

    it sounds and also looks delicious

  18. Paz on August 28th, 2008 10:49 pm

    Hi Sia: Welcome! I agree with you. It does sound and look delicious, doesn’t it? :grin:

    Paz

  19. Sig on August 29th, 2008 12:39 am

    Eggs always come handy for a quick fix meal… great recipe Sra… and Paz, you’ve got a great blog here.. :)

  20. Paz on August 29th, 2008 6:49 am

    Hi Sig: Welcome and thanks! You’ve got a great blog, too! Love it!

    Paz

  21. Jaya on August 29th, 2008 10:12 am

    Hi,
    Good to see this post here and oh! the egg curry looks so delicious .This makes a good dinner for us with Indian Flat Bread (Rotis).
    Hugs and smiles
    Jaya

  22. Paz on August 29th, 2008 8:26 pm

    Hi Jaya: Welcome! That means I’ll have to remember the rotis when I make my Egg Curry. ;-)

    Paz

  23. sra on August 31st, 2008 1:42 pm

    Thanks, all of you, for your comments. :-)

  24. melissa on August 31st, 2008 3:52 pm

    It looks delicious! Beautiful photos too, great work! Congrats on being a guest blogger @ Paz tasty blog :) A hug from Panama…

  25. Sylvia on August 31st, 2008 4:40 pm

    Paz , you always choose interesting persons to post here.
    The eggs looks great, different, tasty and easy.Congrats Sra

  26. Paz on August 31st, 2008 6:04 pm

    Melissa, hi! A big hug right back to you!

    Hi Sylvia: I’m so lucky to have all these wonderful guest bloggers help me out. :razz:

    Thanks, again, Sra for your help and wonderful-sounding recipe.

    Thanks everyone for stopping by.

    Best,
    Paz

  27. sra on September 1st, 2008 2:30 am

    Melissa, Sylvia, thanks for the nice words. And to you too, Paz! Am away for a few days, see you later.

  28. courtney on September 1st, 2008 10:43 am

    What an interesting and spicy dish. I love this and need to mark this to try one day. Eggs are so versatile.

  29. Paz on September 1st, 2008 11:54 am

    Hi Courtney: Yes, try it! ;-)

    Paz

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