Egg Curry With a Difference

Egg curry is Normally prepared by cooking hard-boiled eggs along with other spices and served. Here is a recipe for Spicy egg curry prepared in a different method and tastes lot better than the normal one.

This instructable will guide you all egg lovers with step-by-step instructions on how to make the different looking tasteful egg curry from start to finish. The quantities of ingredients and spices used here are for cooking about eight eggs.

• Take three medium sized onions
• Peel and cut the onions into small pieces
• Using a blender make a fine paste.
• Remove from blender and keep aside.

No need to clean the blender as we will use it more.

• You need about 8 to 10 garlic cloves.
• Chuck the garlic cloves, remove skin and keep aside. Here I have used a wooden-made lemon squeezer to shuck garlic. You can use any tool available with you or any method you prefer.

• Take about an inch long piece of ginger and remove skin.
• Cut into small pieces and keep aside.

• Add the garlic cloves and ginger pieces to the blender
• Add about 2 green chilies. You can add more if you like it spicy.
• Make paste, remove from blender and set aside.

• Clean three medium sized tomatoes
• Cut them into pieces and grind using the blender.

Do not remove from blender.

• Add a teaspoon of Cumin seed powder to the tomato paste
• Add a pinch of Asafoetida powder
• Add a teaspoon of Fennel seed powder
• Add a teaspoon of Turmeric powder
• Add one to two teaspoons of red chili powder. Use as per your own taste.
• Add two teaspoons of coriander powder
• Add a teaspoon of all spice powder. This is optional and used for the flavor only.
• Add salt to taste

• Blend all ingredients together with tomato paste to make the masala.
• Remove the masala paste from blender and keep separately.
• You may find lots of these masala still sticking to the blender and its lid.
• Add clean water to the blender and shake well with the lid on.
• Now all the left-over paste is mixed with water. Drain and keep this water in a bowl. We can use it in our cooking latter.

• Heat a frying pan over medium flame and add a tablespoon of cooking oil
• When the oil is hot enough, add a handful of curry leaves
• Add the onion paste and mix well.
• Add the Ginger - Garlic - Chili paste.
• Cook over medium heat till the raw smell disappears from the mix.

• Add the masala paste to ingredients in the frying pan
• Add the masala-water (Which we used to clean the blender) to the pan and mix well
• You can add more clean water so that the gravy can accommodate about eight eggs.

• In the mean time, take eight eggs and clean them
• Break open the eggs at one end, preferably the large end as shown in the picture.
• Keep these eggs ready in an egg holder or in such a container so that they do not spill out.

• Now increase the flame. The masala mix in the frying pan should reach a high temperature and should boil before we add the eggs.

• Once the gravy reaches a high temperature and starts boiling, bring the flame to a very low.
• Add the eggs one by one to the hot gravy so that the contents off the egg is deposited at one place.
• You can add all eggs to the pan so that they all are separate and not touching each other.
• Keep the flame at the lowest possible. If you increase the flame at this point, the eggs will disintegrate.

Use the egg shells to fertilize your rose plants.

• Keep cooking on low flame till the eggs harden. Check with a ladle without breaking the eggs
• Add handful of mint and coriander leaves on top

• After about 10 minutes over low flame, the eggs are properly cooked.
• Remove the pan from the stove and transfer the Egg Curry to a serving dish.

Take an egg from the gravy, split open with a spoon and taste it...

It is different...