Friday, September 19, 2014

Boiled Egg Curry/Egg/Muttai Gravy

Eggs are so versatile that can take up any flavour and taste delicious. M loves eggs and toast for his breakfast. I love eggs too. But nowadays I’m keeping away from yolks for reasons (fat!). m would be happy to have boiled egg curry, rotis and salad for his dinner.
Yesterday i saw a few veggies hanging in the fridge but those were not suitable for a curry to go with rotis. Suddenly those a week old eggs lined in my refrigerator door popped in front and asked for usage. This recipe is a keeper as M loves it. Over years i have perfected this recipe. Do check my Poached Egg Gravy.
Boiled Eggs-2
Shallots-1 &1/2 cup, peeled and cut lengthwise
Tomatoes-2, medium sized finely chopped
Ginger-1 inch piece, peeled& crushed
Garlic-4 cloves, peeled& crushed
Green Chilly-1, slit
Red chilli powder-1/2 tsp             
Turmeric powder-1/4 tsp
Coriander powder-1/2 tsp
Black Pepper powder-2 tsp
Garam Masala powder-3/4 tsp
Soy Sauce-1 tsp
Salt-as needed
Coriander leaves- 1tbsp, chopped
Curry leaves-1 sprig
Oil-2 tbsp

How it Happened:
1. In a bowl mix pepper powder and salt. Slightly scour the eggs so that the masala can seep in. Coat the eggs with the pepper and salt and allow them to rest for 15 minutes.
2. Heat oil in a pan, add the pepper coated eggs and fry them until golden brown. Remove them from oil and set aside.
3. In the same pan with remaining oil, add the curry leaves& shallots and cook until transparent. Add the green chilli and crushed ginger and garlic and cook until the raw smell goes off.
4. Then add the tomatoes and cook covered in medium flame until the tomatoes turns all mushy and the mix starts to ooze out oil.
5. Now add in red chilli powder, turmeric powder, coriander powder and salt. Mix well and cook until raw smell goes off.
6. Then add the soy sauce, garam masala and cook for another two minutes.
7. Finally add the coarsely ground pepper and slide in the eggs. Mix carefully without breaking the eggs and cook for a minute.
8. Switch off the flame and cover the eggs with the masala completely.
9. Sprinkle in the chopped coriander over the masala. Rest it covered for a minimum of 30 minutes for the flavours to blend in.
10. Serve with rotis.
*Hard-Boiling eggs: Boil water in a sauce pan with salt and when the water starts to roll, bring the flame to medium and carefully slide in the eggs. Cook for 10-12 minutes. Switch off the flame. Transfer the eggs to cold water and allow them to cool. After 10 minutes, roll the eggs on a hard flat surface gently. Slightly press them. Now the shell can be removed easily. Always use at least a week old eggs.
*I would advise not to make this curry without shallots. It tastes much much better than adding onions.
* Freshly crushed ginger and garlic gives nice flavour to the dish.
* Use fine black pepper powder/store bought one to coat the eggs as they hold on to the surface of the eggs when frying while the coarse ground pepper may fall off in the oil.

* I highly recommend adding freshly ground coarse black pepper powder towards the end. The flavour of the pepper takes the dish to another level and also its added towards the end to avoid bitter taste and to avoid the flavours of pepper being lost while cooking.
* Gingelly oil/ coconut oil can be used for added flavour.
* Resting the curry for a minimum of one hour helps the flavours to round off and penetrate the eggs.
* Adjust the tomatoes for tanginess.
* There are green chillies for flavour, red chilli powder for colour and black pepper for a punch; altogether they do set some heat. So adjust accordingly.
* Soy sauce is optional. But it adds a flavour and colour to the dish. Its will not overpower the dish if added in mentioned quantities. I opt for it.
* I didn’t add water to this gravy as M likes it to be semi-dry. But if you want you can add water to increase the volume.

1 comment :

  1. Wow mouthwatering and very tasty looking recipe. I will definitely try this at home. Have you tried Pakistani Cooking Recipes I love all Pakistani Recipes and mostly the appetizers by zarnak sidhwa recipes