This yummy curry has a coconut milk base and goes really well with Plain rice and Spiced rices such as Pilafs, Fried Rices and Biryanis. I usually make this curry once in a couple of months due to the richness. The coconut milk, and the boiled eggs can add some hard-to-remove saturated fats to your diet, but you know what? Skip the dessert if you got this bad boy for dinner and simply enjoy. (wink!)
My Mom used to make the same dish with potatoes instead of eggs sometimes and its really great that way too.
Ingredients:-
Boiled Eggs--6 peeled and halved
Onions--2 large
Ripe Tomatoes--2 large (beef-steak or Roma, quartered)
Turmeric powder--1/2 tsp
Chilli powder-- 1 tsp
Coriander powder-- 2 tsp
Ground Garam Masala --1 tsp (a ground mix of roasted fennel seeds, cinnamon, cloves and star anise)
1 can of coconut milk or if you are making it fresh, 1/2 cup thick and 1cup thin coconut milk
oil--3 tsp
salt- as needed
Tempering: a tsp of mustard seeds, 2 0r 3 dry red chillies and a sprig of curry leaves
Method:
In a nonstick saute pan, heat oil and add mustard seeds. when the mustard seeds splutter, add the curry leaves and red chillies. And keep stirring them until the red chillies are kind of fried. Add the onions, salt to it. Stir occasionally letting the onions caramelize a little. Once the onions start getting light brown, add the tomatoes and the turmeric, chilli powder and coriander powder to it. Stir well, lower the heat and cover with a lid.Add the thin coconut milk or half of the coconut milk in the can mixed with enough water to make one cup of coconut milk. Stir well and cover. Bring to a boil. Check seasonings.
Now add the eggs and garam masala, stir gently taking care the eggs don't crumble. When the curry is simmering, add the thick coconut milk, stir well. When you see steam rising from the gravy, remove from heat. Don't let the coconut milk boil over.
This curry is worth a try, even to those who don't cook Indian. Any help needed with spices, let me know. :-)
My Mom used to make the same dish with potatoes instead of eggs sometimes and its really great that way too.
Ingredients:-
Boiled Eggs--6 peeled and halved
Onions--2 large
Ripe Tomatoes--2 large (beef-steak or Roma, quartered)
Turmeric powder--1/2 tsp
Chilli powder-- 1 tsp
Coriander powder-- 2 tsp
Ground Garam Masala --1 tsp (a ground mix of roasted fennel seeds, cinnamon, cloves and star anise)
1 can of coconut milk or if you are making it fresh, 1/2 cup thick and 1cup thin coconut milk
oil--3 tsp
salt- as needed
Tempering: a tsp of mustard seeds, 2 0r 3 dry red chillies and a sprig of curry leaves
Method:
In a nonstick saute pan, heat oil and add mustard seeds. when the mustard seeds splutter, add the curry leaves and red chillies. And keep stirring them until the red chillies are kind of fried. Add the onions, salt to it. Stir occasionally letting the onions caramelize a little. Once the onions start getting light brown, add the tomatoes and the turmeric, chilli powder and coriander powder to it. Stir well, lower the heat and cover with a lid.Add the thin coconut milk or half of the coconut milk in the can mixed with enough water to make one cup of coconut milk. Stir well and cover. Bring to a boil. Check seasonings.
Now add the eggs and garam masala, stir gently taking care the eggs don't crumble. When the curry is simmering, add the thick coconut milk, stir well. When you see steam rising from the gravy, remove from heat. Don't let the coconut milk boil over.
This curry is worth a try, even to those who don't cook Indian. Any help needed with spices, let me know. :-)
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