Sunday, August 06, 2006

Egg Curry with a Difference

This recipe from Sanjeev Kapoor is listed in the complementary recipes section of his web site. Its rather innovative use of mashed dal as a gravy thickener was what caught my eye. I made two batches of the dish, one with boiled egg halves and one with whole eggs. They tasted the same, though the one with egg halves definitely looks prettier. I also added more than the listed amount of coconut milk and used a mix of spring onion whites and coriander leaves for garnish. I think this gravy might work well with tofu and certain vegeatbles like steamed broccoli.

Ingredients:
Bengal gram split (chana dal) - 1/2 cup
Eggs - 6
Onions - 2 medium sized
Ginger - 1 inch piece
Garlic - 3 cloves
Tomato - 1 medium sized
Green chillies - 2
Oil - 3 tbsps
Curry leaves - 4
Kashmiri red chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tbsp
Coconut milk - 1 cup
Tamarind pulp - 2 tbsps
Salt to taste
Fresh coriander leaves small bunch

Method:
1. Wash and soak the dal for two hours. Put the eggs in boiling water and cook for fifteen minutes. Cool and peel.
2. Peel, wash and grind onions. Peel, wash and grind ginger and garlic into a paste. Blanch the tomatoes, peel and roughly chop. Remove stems, wash and slit green chillies. Clean, wash and chop coriander leaves.
3. Cook dal in one and half cups of water until soft. Mash and set aside.
4. Heat oil in a heavy bottomed pan, add curry leaves. Add onion paste and fry till it turns light brown in colour. Add ginger paste, garlic paste, Kashmiri red chilli powder, cumin powder, coriander powder and sauté well. Stir in tomatoes. Add the cooked dal, slit green chillies, coconut milk, tamarind pulp and salt to taste. Simmer for further ten minutes, stirring frequently.
5. Add the boiled eggs and simmer for two minutes. Garnish with chopped coriander leaves.
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6 comments:

Anupama said...

Aneysha, I like this idea of Eggcurry with a difference. Now another idea: Have you ever tried cracking eggs in simmering curry and letting them cook in the curry for 5 to 8 mins . Its delicious that way too.

Shilpa said...

Aneysha, please share the recipe if your dont mind. Thanks.

Anyesha said...

anupama: I am not sure what you mean, but my mom makes a version which is kind of like scrambled eggs but not quite. I should put that recipe up someday too. Why don't you put up your recipe.

shilpa: there you go, girl.

Nupur said...

Looks delicious! I have never used tamarind and dal in an egg curry before. But then, I have never met an egg curry that I did not like :) so I need to try this!

Puspha said...

Looks lovely.

Sanjana said...

Hi
This egg curry looks very tempting and mouth watering. Thanks for bringing the recipe all the way here.
Chk here for egg tomato curry:
http://www.indusladies.com/forums/33039-post25.html