Recipe of Egg Curry

 Egg Curry

This egg curry recipe has been a favorite of mine for nearly 35 years. I'm not sure it's an authentic Indian curry. So, if it sounds appealing to you, go ahead and give it a shot. This is spicy and delicious for egg lovers. Preparation is also relatively straightforward.

If you're anything like me, you come home hungry after a night out. Here's a quick recipe for curried eggs that you 

can start before you leave and finish when you get home.

Ingredients

2 hard-boiled eggs

a single potato

cumin seeds whole

1 red chili, whole

Taj pitta 2 (Bay Leaves)

1 large onion, chopped

2 green peppers

a half teaspoon cumin powder

1 tablespoon coriander powder

1 tablespoon red chill powder

1 tablespoon garam masala

1/2 teaspoon turmeric powder

1/2 teaspoon garlic and ginger paste

Oil from vegetables

Salt

Time to prepare: 10 minutes

Time to cook: 25 minutes

Steps

1) Boil two eggs and peel the hard shells. Then, using a knife, make a slight cut in the middle of the eggs, but do not completely cut them in half. Only a quarter-inch deep cut will suffice (to let the spice go inside during cooking). Set aside a small amount of turmeric powder and salt on the surface of the eggs.

2) Peel off the skin of 1 potato and cut it into 4 equal parts. Combine a small amount of turmeric powder and salt.

3) In a nonstick kahau (bowl), heat 1 cup vegetable oil for 4 minutes. Cook the potato until it is golden brown.

4) In the same vegetable oil, fry the eggs (step 1) until golden brown and set aside.

5) Heat 2 tablespoons vegetable oil in a separate nonstick pan. Stir in a pinch of whole cumin seeds, 1 whole red chili, and 2 Taj pitta (Bay Leaves) for 1 minute.

6) Add 1 large chopped onion and 2 green chilies and cook until half tender. Add 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/4 teaspoon red chill powder, 1 teaspoon garam masala powder, 1/2 turmeric powder, 1/2 teaspoon ginger and garlic paste, salt to taste, and a little water and fry the masala (spice) until oil comes out.

7) Stir in 2 teaspoons tomato puree for 2 minutes, then add fried potatoes and eggs to the masala (step 6), add 1 cup of water, and boil for 2 minutes.

For lunch or dinner, serve Egg Curry with Rice or Pulao.