June 17, 2008

Egg Moillee (Egg Curry with Coconut Milk) And 2 Awards

Printable version here.

This post will be a bit of a surprise on this blog since it is a vegetarian blog! But then, we are ovo-lacto-vegetarians. I refuse to get into discussions about how could I be vegetarian if I eat eggs!!
The fact of the matter is that though we eat eggs occasionally, I am always happy to see a cake, cookie or bread recipe without eggs. That said, this particular dish is a bit of an exception. While I don’t make it very often, we like this egg curry (though my daughter will pick out the yellow and keep it aside). It must be the coconut milk that goes into the curry.


This recipe is adapted from The Vegetarian Menu Book by Vasantha Moorthy.

Ingredients:

6 eggs, hard boiled
2 large onions, sliced thin
2 large tomatoes, chopped
2 -3 green chillies, slit lengthwise
½ tsp ginger paste
½ tsp garlic paste
½ tsp turmeric powder
3 cardamom pods
4 cloves
2 small sticks cinnamon
2 bay leaves
4-5 tbsp ghee
thick milk from 1 coconut
1 sprig curry leaves
3 tbsp chopped coriander
salt to taste

Method:

Cut each egg in half. Heat the ghee in a pan and place the eggs with cut side face down. Shallow fry the egg halves, gently turning over, till golden brown. Remove from pan and keep aside.
To the remaining ghee, add the bay leaves, cardamom, cloves and cinnamom and stir a couple of times. Add the green chillies, stir and now add the sliced onions. Sauté till soft and golden in colour. Add the ginger and garlic pastes and sauté till the ghee separates.
Add the turmeric powder, curry leaves and tomatoes and allow to cook well.
When done add the coconut milk, 2 tbsp coriander leaves, salt and mix. Just bring to a boil and take off the heat immediately. If you allow the curry to boil after adding coconut milk, it will split. The consistency of the coconut milk gravy should be thick and sauce-like rather than watery.
To serve, place the shallow fried egg halves in a serving dish and pour the coconut milk curry over this. Garnish with remaining 1 tbsp coriander leaves.
Serve hot with chapathis/ parathas/ rice or aapams (fermented rice pancakes).
This spicy and fragrant egg curry goes to Suganya of Tasty Palettes who is hosting this month’s edition of AFAM : Coconut.

The Awards:
I'm going to take this opportunity to thank Jayasree and Anamika for passing on two awards to me. It is truly cheering to know that your fellow bloggers think your blog is worthy of recognition.



Jayasree of Experiments in Kailas Kitchen has been nice enough to pass on the Good Chat Blog Award to me. My husband and daughter certainly agree with her because they know (though Jayasree doesn’t) just how much I love to talk!



Anamika: The Sugarcrafter has also passed on the Yummy Blog Award to my blog. I truly appreciate your kind words about my blog and that it deserves this award.

I would like to pass on these awards to each and everyone of you who has given me the encouragement to continue blogging by your presence at My Diverse Kitchen. Thanks to you all.

13 comments:

Nags said...

oooh i have been meaning to make this for a while now. i also add potatoes :)

Aparna said...

That's an interesting idea, a sort of fusion between egg curry and ishtew!
Have I been missimg you here, Nags. :D

Rachel said...

I make this but mine is lighter coloured version..great pic..

Happy cook said...

I love this egg dish.
Mostly we ate it with appom.
Ofcourse my mom also made fish mole which we all loved.
Your egg molee looks delicious.
Hi hi aparna you were missing Nags as sje is in Honeymoon, you know the young lady just got married two months back :-)

arundati said...

this looks fabulous aparna.....i have had this and love it....and the coconut milk adds such a lovely flavour to it....am going to try this very very soon....congrats on the awards...

Asha said...

YUM! I love the Egg moily, usually I see Fish which I don't cook much.This is great. Enjoy the awards sweetie!:)

Sagari said...

egg curry looks deleciousss aparna

Lisa said...

I'm a vegetarian too, but I do like my eggs. I would be sure to enjoy this delightful sounding dish.

Ann said...

This looks really interesting...! And so much better than the "curried eggs" on rice my mother used to make (don't ask!).

Sukanya Ramkumar said...

Hi Aparna:
Egg curry looks awesome. YUM! Enjoy ur awards....

farida said...

I didn't know eggs could be curried too:) What an interesting recipe. Live and learn, Farida:)

Andhra Flavors said...

I love egg curry with coconut milk

Aparna said...

Thanks, Rachel and Asha.

Try this version, HC. I knew Nags got married. Was waiting for her to come back to earth/ blogging. :D

Let me know how it turned out, Arundathi, Lisa, Ann and Farida.