EGG CURRY / EASY EGG CURRY

In Malayalam, I wish to call this dish as ‘egg udachozhicha curry’….

In this recipe, I am introducing a curry / kulambu, which is very easy to prepare and even kiddos like the taste… In this, we are not using pre-boiled egg… This is non-vegetarian dish… But I know the eggetarians’ will like this dish very well…

 Ingredients:

1.     Egg --------------------------------- 2 to 4 (according to the number of family members J)

2.     Big onion -------------------------- 2 medium sized (finely chopped)

3.     Tomato ---------------------------- 1 (finely chopped)

4.     Ginger garlic paste --------------- 1 teaspoon

5.     Green chilli ------------------------ 1 number

6.     Mustard --------------------------- 1 teaspoon

7.     Turmeric powder ---------------- ½ teaspoon

8.     Coriander powder --------------- 1 teaspoon

9.     Kashmiri Chilli powder ---------- 1 to 2 teaspoon (as per your spice requirement)

      10.Pepper powder ----------------- ½ teaspoon

11.Garam masala ------------------- ½ teaspoon

12.Curry leaves ---------------------- 1 spring

13.Oil --------------------------------- 2 tablespoon

14.Water -----------------------------as needed

15.Salt -------------------------------- to taste

16.Coriander leaves ---------------- to garnish

Preparation:

1.     Heat the pan and pour oil and splutter mustard

2.     Add onion, curry leaves, greenchilli and stir till it become smooth

3.     Add ginger garlic paste and stir till the green smell goes

4.     Add tomato and salt, and stir well and close the lid of the pan and allow it to cook well (stir in between)

5.     Add ingredients from 7 to 11, and stir well

6.     Add water and allow it to boil

7.     When start boiling, crack the eggs and carefully pour directly to it (just like we pour the egg for bullseye/ egg fried)

8.     Don’t stir after pouring the egg, and close the lid of the pan and allow the egg to cook, in medium flame

9.     After the egg become firm, add coriander leaves to garnish

10.The egg curry is ready to serve

Notes:

> If you find it more spicy, then add some coconut milk, or cream at the end. (2-3 minutes before switching off the furnace)

> Be careful, don’t stir after adding egg to the gravy

>  I used Kashmiri chilli powder, for colour as well as less spiciness.  If you wish to add red chilli powder, use 1 teaspoon maximum, otherwise it will be more spicy

This is a tasty side dish with chappathi, rotti, nan, idiyappam, aappam, palappam, etc.,

I am dedicating this recipe to my dearest Kunjanchan (My mother’s brother Late Mr. E T Abraham).  I started using this yummy curry in my childhood, just because of my Kunjachan, who cooked and served us this delicious, mouth-watering side dish for chapattis.