This recipe is really interesting because I have made it on my own playing around with ingredients as were available at home that day. Bored with the same egg curry with lots of gravy floating around it, I wanted to try a dry egg preparation which will not be like a conventional egg curry. I had some left over frozen shrimps which I wanted to make use of and nothing could be better than an egg-shrimp or egg-prawn concoction. I think they go well together like house on fire. If you are regular in my blog you might have noticed another of my posts I made earlier using eggs and prawns together in an omelet. Till date everyone I fed that omelet has been vociferous with their praises. So I hope this one too will create the same impression on my guests and readers. Happy eating!!
ü 5-6 medium size eggs (hard boiled)
ü 250 gm large size shrimps
ü 1 onion (chopped)
ü 1/2 of a cauliflower (cut into small florets)
ü 2 carrots (chopped)
ü 1 medium size potato (cut into wedges)
ü 1/2 cup of green peas
ü 1 tsp turmeric powder
ü Salt to taste
ü 1/2 tbsp. sugar
ü White oil for cooking
ü 1/2 tsp methi or fenugreek seeds
ü 1/2 tsp cumin seeds
1) Heat oil in a skillet. When oil turns hot, add the eggs and shallow fry them till golden in color. Take the eggs off the flame and when they cool down to room temperature, cut them into halves. Keep aside.
2) Into the same oil, add the ingredients for sauté and wait till they begin to sputter.
3) Add potatoes and shallow fry till golden in color. Take potatoes off the flame. Into the same oil, add onion and shallow fry till onion turns translucent in color.
4) Add cauliflower and shallow fry. Add carrots, green peas and potatoes back into the skillet. Sprinkle turmeric powder and salt. Shallow fry all the vegetables.
5) When the veggies are half cooked, add the shrimps and sugar. Stir in and cook for 5-7 minutes.
6) Finally add the eggs and mix in. Keep cooking on medium low heat for 2 more minutes. Switch off the flame.
7) Serve hot with roti, paratha or puri.