This is a ‘curry in a hurry’. On busy days, a simple egg masala helps me to ‘keep calm and carry on’. I do not have a story to accompany this posts. I breeze through the kitchen, cook it, eat it and then life goes on!
I like eggs when they are invisible in cakes or pastries, completely disguised and beyond recognition. I always eat eggs in moderation. But this spicy egg curry is repeated quite often for all others at home. It is flavourful with the taste of browned onions, spices and the tang of tomatoes. If chopping onions is your nightmare, I am afraid this curry will pose a challenge. I had to shed a few tears along the way. There are ways to combat it though…like refrigerating the onions for an hour to reduce the tears or burning a candle near the chop-board to burn off the onion fumes.
- 4 large eggs
- 2 large onions
- 2 tomatoes
- 2 cloves garlic
- few curry leaves
- 2 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1/2 tsp fennel seeds
- 1 tbsp garam masala
- 1 tsp Kashmiri chilli powder or paprika
- 1/2 tsp turmeric powder
- 1 tsp pepper powder
- Boil water in a pot and gently lower eggs into it.
- Allow it to boil for 10-15 minutes till it is hard boiled. (I use an indicator to show the doneness.)
- Drain the hot water and immerse the eggs in cold water.
- Heat coconut oil in a sauce pan, add mustard seeds, fennel seeds and finally curry leaves.
- After the seeds crackle add chopped onion, chopped garlic and fry them till they brown. (Sprinkle some salt on the onions to brown it faster.)
- Add chopped tomatoes and cook with a little water.
- When it turns mushy, add garam masala, chilli powder, turmeric and pepper powder.
- Add the right amount of water, salt and boil it.
- Peel the shells after the eggs cool down.
- Make slits with a knife on the eggs for the gravy to get in.
- Drop them into the curry and heat everything once again for 2-3 minutes on medium heat.
Red chilli powder could be added to make it spicier. Anyways, garam masala has a decent amount of red chillies in it. Kashmiri chilli powder adds a dash of colour. Occasionally, I add store bought egg masala instead of garam masala. In that case, there is no need to add pepper and turmeric. This gravy is made thicker to go with naan or plain paratha. It can be thinned to side with rice. I prefer this curry over all other egg preparations.