Indian Egg curry

Hey everybody,

   How was ur day……did you guys have nice dinner already. Since the day I started this blog, I have been thinking about food all alongJ, in a good way of course. I feel, am cooking with my friends and having fun while I cook.

One of my colleagues had been to Florida for vacation; she brought us some “handsome” looking Alligator chocolates. I thought they were very interesting and my taste buds loved it too. Thanks Ericka. And there were variety of snacks from various different places across the world.  Hence, we had a great cosmopolitan snack time. This is one of the great things to work in “US of A” that we meet so many different people from different parts of the world and so you learn about varied cultures. “Diversity is an amazing thing". World would have been a boring place without it. Thanks again everybody for sharing great snacks.  

Today, weather was just perfect and we had a nice evening walk back home. Oh! I just loved it. I wish it was like this every day. I didn’t want to go for groceries since it would just spoil this beautiful moment.  Hence I was hoping to find something in my fridge. Thank goodness, I have some root veggies and eggs in fridge. Well, no brainer….of course my pick for dinner was to make something with Eggs. Oh! Did I tell you that am in love with eggs. Put them in any dish, I will eat it. So for dinner I made Indian egg curry. Here’s the recipe. I hope you enjoy it as much as I did. This would be probably my lunch too.

I have realized this with experience that even cutting vegetables in different shape, changing the oil, minute changes like these could completely give the recipe a different twist. So you would find me playing around with these.

   

Ingredients:

Oil: Canola Oil: 1½ Tbsp.

5 eggs (I usually use Organic): Boiled, peeled and cut into half (you could use the whole eggs too, I just like it this way)

Sauté/Tadka:

·        1 Star Aniseed (Nutritional fact: Contains good amounts of anti-oxidant vitamins such as vitamin-C and vitamin-A.)

·        1 tsp. Black mustard seeds (Nutritional facts: Very good source of selenium)

·        1 tsp split skinned black gram (These tiny lentils are low in fat and high in protein and fiber)

·        1 tsp. minced/grated ginger (Fun facts: Ginger could be used as natural food preservative and could also serve to treat cold)

Spices/Masala:

·        ½ tsp chilli powder ( or according to taste)

·        ½ tsp turmeric powder

·        ½ tsp chicken curry powder ( you could find this in any Indian grocery store)

·        ½ tsp cumin powder

·        1 tsp coriander powder

·        Dash of Asafoetida (aids in digestion)  

·        Dash of  black pepper  (garnish)

·        Dash of yellow mustard powder

·       1 tbsp. of Balsamic vinegar based tomato sauce (you can use any tomato sauce)

Vegetables:

·        1 small tomato ( I used Roma tomatoes) – diced (Nutritional value: very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese)

·        1 small onion – cut length wise (Nutritional value: Onions are very low in calories (just 40 calories per 100 g) and fats; however, rich in soluble dietary fiber)

·        1 bell pepper – cut length wise (Nutritional value: Bell pepper has adequate levels of essential minerals. Some of main minerals in it are iron, copper, zinc, potassium, manganese, magnesium, and selenium)

Note: I am not a nutritionist; I just like to know what I am consuming. Neither this information represents a complete list of nutritional value for respective vegetable; it’s just a snap shot. I got this information from various different sources. So, if you find any incorrect info. Please educate us with the correct information. I would really appreciate it.

Method:

1.      Boil, peel and cut the eggs into half (I usually make small holes in eggs using a fork, so that it absorbs the sauce).

2.      Cut vegetables (I cut the veggies as shown in my linguini recipe)

3.       Heat oil in pan and put all the Sauté/Tadka items in the oil. Let it crackle.

4.      Then add all the Spices/Masala. Fry the masala for few seconds ( Please be careful not to burn them)

5.      Put all the vegetables and sprinkle little bit of water on it, give it a good mix and let it sit for 5-7 mins on medium heat. 

7.      After 5-7 mins  cooked veggies would look something like this

8.      Then add 1/2 cup of water and eggs.

9.      Give it gentle mix and add ½ cup of water on top of eggs. Let it cook on medium heat for 10 mins (Give it a gentle mix every 2-3 mins). At this point dish would look something like this. 

10. Yahooo….dinner is ready. I plan to eat this with rice and some pickle tonight.

Bon appetite.

Devi