Thursday, 9 February 2017

Grandma's Egg Curry Recipe

Today I am back to share  a recipe from my grandmas kitchen.This is an egg curry with a slight twist.Had my grandmother lived till today she would have been more than happy to see this long lost recipe on my blog.

Related searches-Eggs with onions
                       Chettinad chicken
                      Chicken Afghani

The main ingredient-Boiled eggs (5)and boiled potatoes(2)     

 The ingredients for the batter-2 teaspoon     atta(wheat flour),salt ,turmeric and chili  powder                                                                                                                                                          

Ingredients for the gravy
Onion-1 large ,(finely cut)
ginger garlic paste-1 tablespoon
tomatoes-(finely cut)
coriander leaves(finely chopped)
bay leaves-2
cumin -1 teaspoon
cumin powder-1 teaspoon
coriander powder-2 teaspoon
chili powder-1 teaspoon
salt -as per taste
turmeric powder-1 teaspoon
garam masala powder 1 teaspoon

Some oil in pan

                                                    Fry the boiled potatoes with some salt and turmeric

                                                  Till they turn little red

Make a very thick batter with the ingredients for the batter,using very little water.Dip the pieces if egg in the batter and fry the pieces on the two faces where the yolk is exposed.This helps in sealing the yolk in gravy.

They should look like this after frying

In the same pan (add oil if required) add the bay leaves and cumin once the oil is hot.

Fry the onions,ginger garlic paste ,salt and turmeric

                                             Time to add the tomatoes and then the spices

Fry well

Add some water(I have put only 2 tablespoons,because I wanted a thick gravy)

Now the fried potatoes

Add sugar,garam masala powder,coriander leaves

Lastly add the fried eggs.

 Mix well in high heat

Do not mix for too long,the eggs might break.

 Ready to serve

This preparation goes very well with rice ,chapati or even parathas.

Note-The quantity of water should be enough for a thick gravy ,keeping in mind that  the potatoes and the eggs both soak in a lot of gravy once cooked.