Spicy Egg Curry

On rainy days a plate of nice spicy curry with some rice or flat breads brings the perfect level of cozy to even out the weather blues. Egg curry is a hot favourite and there are so many ways play with it that one can never get bored. This is a spicy version with a freshly made masala mix for the curry. Given that the spices are blended fresh, it adds an extra hit of flavour as compared to store-bought masala. And an extra hit of heat, which is more than required with the incoming cold. The steps to get through for this curry are really simple, and not very time consuming. The curry base pairs fantastically with the egg, and both together served on the side of rice or flat breads gives this ensemble the token of wholesome comfort food.

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Ingredients

  • 4 eggs, boiled

  • 1 tbsp olive oil

  • 1/4 tsp cumin seeds

  • 8-10 curry leaves

  • 1 clove garlic, grated

  • 1 tbsp grated ginger

  • 1 red onion, thinly sliced

  • Salt to taste

  • 2 tomatoes, quartered

  • 1/4 tsp turmeric powder

  • 1 cup water

  • Handful coriander leaves, chopped

For the masala mix

  • 1 tsp coriander seeds

  • 2 dried chillies

  • 1 tsp black pepper

  • 1 inch cinnamon stick

  • 2 cloves

  • 2 cardamom pods

  • 1/2 tsp fennel seeds

  • 1/4 tsp cumin seeds

  • 8-10 cashews

  • 1/4 cup water

Method of Preparation

  1. Add all the ingredients for the masala mix to a spice grinder, and blend well till it forms a thick paste.

  2. To a pan on medium heat, add the oil. Add the cumin seeds + curry leaves. As they begin to crackle, add the ginger + garlic. Sauté for 1-2 minutes till they turn a mild golden. Add the onions + salt, and sauté for 12-15 minutes till the onions soften, and the colour changes to a pinkish golden. Add the tomatoes + turmeric powder + masala mix + water. Give it a good stir, bring to boil, then cover and simmer for ~30 minutes. Remove the lid, add the boiled eggs and allow to cook on medium heat for ~5 minutes. Turn off the heat. Top with the chopped coriander leaves, and serve hot on the side with naans or rice.