I have been wanting to participate in some of the blogging events going on but unfortunately haven’t been able to untill now. While browsing some of the event sites I came across the AWED Sri Lanka event. I checked out some of the links and hit the jackpot. I was trying to decide what to make for dinner too and this Egg Curry Recipe seemed perfect. Every one in the family loves eggs. This recipe also called for tomatoes which is what Shilpi prefers in the curry.
I have to admit I am not too much of a fan of the Andhra Style Egg Curry. I like it, but don’t love it. This one I loved. It was delicious. The various seasonings and the milk in the curry gave a unique taste to the dish. Shilpesh and Aditya loved it too.
This aslo reminded me of my days in the hostel where we used to be served fried boiled eggs. The curry called for the eggs to be deepfried, but I just pan fried them lightly.
- 6 boiled eggs
- 1 1/2 cups diced onions
- 1/2 cup diced tomatoes
- 1/4 cup milk
- 4 green chillies, sliced vertically
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 2 small sticks cinnamon
- 1 tsp ginger- garlic paste
- 2 cloves
- 1/4 tsp mustard powder
- 1/tsp fennel
- 3 tbsp oil
- 10 curry leaves
- salt to taste.
- Heat the oil in a pan and fry the eggs in it until lightly golden on all sites.
- Remove the eggs from the pan and to the same oil add the cinnamon sticks and clove.
- After they splutter add the curry leaves followed by the onions and green chillies.
- When the onions become translucent, add the tomato and salt.
- Cook for a few min and add the remaining seasonings.
- Mix well and add the eggs. Cook for a few untill very little water remains.
- Reduce heat to medium and add the milk. Cook further for a few minutes untill the milk starts reducing.
- Serve hot with rice.
- I modified the recipe a bit. It did not call for the ginger garlic paste of the cloves. But I could not resist adding them.
- The recipe called for a 1/2 tsp of raw curry powder which is a mix of coriander seeds, cumin and fennel ground together. I had coriander and cumin powder on hand so used them instead. And I used the fennel whole instead of powdering it.
- I slit the eggs a bit before frying.