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.
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
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
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.
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.