Now that my hubby is back to me safe and sound, I am gearing myself up for concocting an array of his favourite dishes, one of which is the egg curry detailed below. Since he belongs to a family of severe heart patients, his cholesterol level tends to be on higher side no matter how conservatively I plan his diet.
The egg curry might look very spicy but trust me; the red color has come from the use of a wonderful kashmiri red mirch 1/2 tsp of which lends a robust color to any bland dish. I add hotness to my cuisines by using green chillies because that's a healthier option.
Ingredients: Cooking time: 20 minutes
ü 4 hard-boiled eggs (peeled)
ü 1 onion (chopped)
ü 30 gm of green peas (boiled)
ü 1 tsp ginger paste
ü 1 tsp cumin powder
ü 1 tsp coriander powder
ü 1/2 tsp kashmiri red chilli powder
ü 1 tsp turmeric powder
ü 5-6 green chillies (chopped)
ü 1/2 tsp dried basil leaves (optional)
ü 2 tbsp of yogurt
ü 1 tsp sugar
ü Salt to taste
ü White oil for cooking
ü 1/2 tsp cumin seeds
ü 1/2 tsp black peppercorns
1) Heat oil in a wok. Add the ingredients for sauté when oil turns smoking hot. Allow them to crackle.
2) Add chopped onions and fry them till they turn golden in color.
3) Add ginger paste and all the spices. Sauté till oil floats on the surface. In case the mixture turns dry, add few tbsps of water.
4) Toss in the green chillies and peas. Stir around and add yogurt. Mix in properly and let the gravy simmer on medium heat. About this time, measure out water as per your preference for gravy.
5) Add salt and sugar and mix in. Slide in the eggs. (Please note you may brown the eggs a bit or can keep them in boiled state like me before adding them to the gravy.)
6) Seconds before turning the flame off, sprinkle the dried basil leaves. It adds an extra flavour to the juice.
7) Enjoy with hot steaming rice. Yummy!!