Friday, February 1, 2013

Egg Cauliflower Curry




Sometimes in life you meet a host of complicated people filling your life with complications leaving you to wonder the implication of their actions and words which are way apart from each other. You feel confused, not sure of how to measure the wavering idiosyncrasies in their behaviour, which confuse you to no end. Quite complex, isn't it? "Fifty Shades of Grey" by E.L James is centred round the character of Mr. Christian Grey, complex as ever whose mood shifts from 90° to 360° within seconds making his girlfriend confused as ever about what he wants and what he doesn't. I am now into the first sequel of this book "Fifty Shades Darker" and wondering what would have happened had I been up face to face with such a troubled soul whose dichotomies and contradicting behaviour would have tossed all my rationales aside. Puzzle is interesting when your life is not revolved round it.
About the book, the story was really interesting when I was reading the first part "Fifty Shades of Grey", but then the banal repetition of the same course of events has left me quite weary practically. So I am taking a bit time off from the book to post this fascinating recipe of egg curry cooked with cauliflower. To be frank, it is a very simple recipe, not very post worthy. I have used cauliflower only in vegetables, but you may toss some green peas, mushroom, sweet corns and carrots if you want.


 

 
 
 
Ingredients:                                                             Cooking time: 30 minutes
ü  8 eggs (hardboiled)
ü  1 large onion
ü  5-6 green chillies
ü  1 small size cauliflower (cut into medium size florets)
ü  1 tsp ginger paste
ü  1 tsp turmeric powder
ü  1 tsp kashmiri red mirch
ü  1 tsp garam masala powder
ü  Salt to taste
ü  2 tsp sugar
ü  1/2 tsp panchphoron
ü  Mustard oil or white oil for cooking
ü  Ghee (optional)
Method:
1) First of all, grind onion and green chillies into paste. Then make few incisions all the around the eggs and coat them with a pinch of turmeric powder and salt.
2) Shallow fry the eggs till they take a golden brown hue. (If in case you like the eggs raw and unfried, don't fry them and keep as it is.)
3) Heat oil in a wok. When oil turns hot, toss the cauliflowers in and shallow fry. Keep them aside.
4) Now into the same oil, add panchphoron and wait till it begins to sizzle.
5) Add onion and green chilli paste and fry till onion becomes a shade darker.
6) Add ginger paste, turmeric powder, kashmiri red mirch, salt and sugar. Sauté spices for 2-3 minutes. Add water about 1 cup and bring the gravy to a boil.
7) Toss the fried cauliflowers in and cook covered for 5 minutes till cauliflowers are tender.
8) Slide the eggs in and sprinkle garam masala powder. Cook covered for 2 minutes. Finally add ghee.
9) Serve hot with steaming rice or roti.
 
 

 

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