I wish all of you have a great vacation, and the New Year brought more joy to all your lives.
Here in India the only two of vacation in winter are Christmas and New Year, and so there is no bypassing the daily routines. Each night I think of the easiest ways of cooking things. Last night, it was the turn of eggs to be cooked in an easy but tasty way.
Eggs (Dim): 4
Potato (Alu): 2 medium sizes , cut into quarters
Onion (Peyaj): 1 medium size, chopped finely
Ginger- garlic paste (Ada-rasun bata): ½ teaspoon
Garlic (Rasun): 3-4 cloves
Garam Masala: ½ teaspoon
Chili powder (Sukhno lankar guro): ¾ teaspoon
Turmeric powder (Halud guro): ½ teaspoon
Mustard oil (Sarser tel): 1 tablespoon
- Boil the potatoes and eggs for 10 to 12 minutes, or till the eggs are hard boiled
- As the eggs are boiled, take out the shells and keep aside
- In a wok heat half of the oil and fry the eggs and potatoes separately. Do not over fry, just fry till a golden layer is formed over the eggs and potatoes. Keep aside
- Pour in the rest of the oil in the wok, and sauté the onions
- Throw in the garlic cloves and ginger garlic paste to the sautéed onions and fry for 1 minute over medium flame
- Add the spices excepting garam masala and fry for half a minute more
- Pour in 1 cup of water, or if you want more gravy then pour more
- Let the curry gets cooked and thickened
- When the curry is of your wanted consistency carefully drop the eggs and cook for 2 to 3 minutes
- Sprinkle the garam masala and take it out of flame
Egg curry goes well with rice, paratha or roti. So, have it as a side with anything of your choice.
I love the smell of mustard oil, and so use it for making curries, those of you who don’t like it can also try preparing with sunflower or vegetable, in that case any oil of your choice.
Check for more updates here, till then Happy Cooking and Happy Eating.