By Rupal Ganatra
We received six fresh farm eggs for Christmas, and I wondered what we should do with them…. the answer was naturally to make Aunty Panna’s delicious egg curry! She very kindly shared the secret recipe, and gave me permission to blog it too… Mwahhhh 😘!
So here goes:
1tsp cumin seeds
3 large onions cut in cubes
6 blended tomatoes
Salt, chili, turmeric, coriander cumin seed power (dhanajira), garam masala to taste
4 big eggs
Cilantro for garnish
As usual, take oil, once medium hot, add the cumin seeds. When it splutters, if you wish, add a small stick of cinnamon and 3 cardamoms (do!).
Add the onions and fry till light brown, stirring occasionally. Add ginger/garlic paste, fry for a minute and then add the blended tomatoes.
Let the gravy boil for a while stirring occasionally on a medium flame. Once the oil starts to separate, or you see the tomatoes are almost done, add your spices. Mix well and then break the eggs, one at a time, not too close to each other, suggest to cook in a broad pan.
After breaking the eggs, on very low heat, cover the pan, and if possible, try to add 3-4 hot charcoal pieces on the lid as well. Let the eggs cook on very low heat.
Keep on checking, and once done, the eggs will look like fried eggs. Add cilantro, and get ready to serve with chapati or naan or paratha.
NB: two of the eggs broke when I cracked them, but I added them in anyway. If you have more eggs, use a fresh egg instead of pouring in the broken egg as it doesn’t cook well.
About Rupal: I am the director of My World Preschools, a writer, amateur blogger, rebel poet, holistic healer, alternate universe explorer, and an intermittent wannabe expert on every new passion that catches my fancy (soaping, chocolate making, scrubbing, and baking… the only thing I’m missing is the candle stick making! ). Welcome to my world!
This recipe was originally published on the Rupal’s cooking adventure page on Facebook, A Cooking Phase.