Egg Curry

Our Indians group here is a mixture of vegetarians and non-vegetarians. It was the beginning of my saga in Spain, when I wanted to arrange for a dinner at my house for the Indian gang. I was thinking to prepare something that can be taken by both vegetarians and non-vegetarians and this egg curry struck my mind. I make this egg curry at least once in a week with an idea to add egg to my diet every week. And here is my recipe to this tasty egg curry.

Ingredients
Boiled Egg- 3
Onion- 1
Tomato- 1
Ginger garlic paste- 1 Tbsp
Green chilly- 1
Coriander powder- 1 Tbsp
Red chilly powder- 1/2 Tbsp
Garam masala - 1 tsp
Oil- 2 Tbsp
Seasoning:
Mustard
Cloves
Cinnamon 
Bay leaves

Method

1. Boil the eggs with little salt and remove the shells once they are boiled.. Wipe them well with paper towels and make shallow slits along the the surface of the egg, half centimeter apart from each.
2. In a pan, heat some oil and fry the eggs until they become golden brown. Remove the eggs and keep them aside.
3. Add the above mentioned items for seasoning to the oil and fry them.
4. To the seasoning add finely chopped onion and fry them. 
5. Once the onion turns translucent, add ginger garlic paste and fry until the raw smell goes off. Then add tomatoes and saute well.
6. To this add the above mentioned masalas namely coriander powder, chilly powder and garam masala and fry until oil separates. Add water to make it in to a thick curry. 
7. Finally add the boiled and fried eggs to the curry and cook for few more minutes. 
8. Serve with rice and rotis.

Note

* You can also cut the egg into 2 halves and add to the curry.

* After adding eggs do not mix much with spoon, as the eggs might break, especially if you add cut eggs. 

Egg Korma

I recently stumbled on this egg korma recipe in the net and tried, it came out amazingly well. It is a mildly spiced and creamy dish.We normally used to boil eggs, cut them into half and drop them in the korma. But this version has the raw egg directly dropped in the korma. I often make this dish for the dinner along with the rotis and has become the hot favourite of my husband. Enjoy!

Ingredients
Eggs - 4
Fresh grated coconut - 1/2 cup
Cashew nuts (whole)  - 10-15
Oil - 1 Tablespoon
Cardamom - 1
Bay Leaf - 1
Cloves - 2
Cinnamon - 1/2 inch
Fennel seeds - 1/4 Tablespoon
Green chilli - 2
Onion - 1 Medium (chopped)
Ginger Garlic paste - 1/2 Tablespoon
Tomato - 1 Medium (chopped)
Fresh Coriander - For garnishing
Salt - to taste
Turmeric powder - 1/4 Tablespoon
Coriander powder - 1 Tablespoon
Red chilli powder - 1/4 Tablespoon
Sambar powder -1/4 Tablespoon (optional)
Water - 1 1/2 cups

Method
1. Heat oil in a deep pan with thick bottom.Drop the cardamom,bay leaf,cloves,cinnamon and fennel seeds in the oil and fry for 15 seconds.Then add green chillies.
2. Add onion and sauté till it is cooked and add the ginger garlic paste and fry till the raw smell goes off.
3. Then add the chopped tomato,salt,turmeric powder,red chilli powder,coriander powder,sambar powder add fry till the raw smell of the masalas go away and oil oozes out from the masala mixture.
4. Meanwhile grind the grated coconut and cashew nuts into a fine paste by adding little water.
5. Once the masala is completely cooked,add the ground coconut cashew paste and the water.
6.Give it a quick stir and bring it to a boil.
7. Once the korma becomes thick and creamy, reduce the flame to medium heat and break in the eggs one at a time as shown in the picture above.Do not stir the korma, else the eggs will break and it will be a big disaster.
8. It will take10-15 mins for the eggs to cook completely.Once the eggs are cooked completely you can break them if you feel that they are too big.
9.Turn off the heat and garnish with fresh coriander.
    Egg korma is an excellent dish with rotis and dosas.