Sometime back, one of Jose’s colleague told him, “hey, I heard your wife has a food website, so she is a great “cooker” eh?” Jose was like…”cooker”? He replied ” Yeah, she cooks well” to which that person replied “You are lucky to have a good cooker as your wife” ;) So now I’ve been tagged with the title “cooker” blogger ;)
If you are the cooker of your family ;), I’m sure that you will agree with me if I say….it take less time to cook than to decide “what to cook”. I’ve heard from many friends that they don’t mind cooking as long as they know what to cook. That decision making is the toughest part for many and consumes most of our precious time. Even I’ve the same confusion at times… egg recipes come to my rescue at these times. When I’m in doubt about what to cook or if I don’t have many choices, I always go for an egg curry. It’s easy to make and it goes with almost anything.
I’ve bookmarked this recipe long time ago, but finally made it the other day when I had no clue as to what to make.
Here is the recipe…
- 4 – 5 Hard boiled eggs
- 2 big Onion (finely sliced)
- 2 medium Tomato (grind to a paste)
- 2 Green chilly (split lengthwise)
- 1/2 cup Cooked green peas (I used frozen peas)
- 2-3 tsp Coriander powder
- 1/4 -1/2 tsp Turmeric powder
- 1/2 tsp Fennel powder
- 1 tbsp each Chopped Ginger & garlic
- 1.5 tsp Whole black pepper
- A small stick Cinnamon
- 3 Cloves
- 3 Cardamom
- 1.5 cups Medium thick coconut milk
- 1/2 cup Thick coconut milk
- Curry leaves
- 1 tbsp Chopped Coriander leaves
- Grind/crush together ginger garlic,black pepper, cinnamon, cloves and cardamom.
- Heat oil in a pan and add finely sliced onions. Cook till it browns…
- When onion becomes golden brown colour, add the ground masala & curry leaves. Cook till the raw smell of masala goes, 3 – 4 mins.
- Add coriander, turmeric and fennel powder, cook for another 3-4 mins.
- Add tomato paste & salt. Cook till the paste is reduced and oil starts appearing.
- Add the cooked green peas (I added the frozen peas directly) and stir well.
- Add the medium thick coconut milk. Let it boil.
- Add the boiled eggs, simmer and cook for 5 – 7 more minutes.
- Add thick coconut milk and cook at lowest flame, for around 5 more minutes.
- Garnish with coriander leaves. Serve hot with roti/appam/chapathi/puttu etc;
Also check out other egg recipes here:
Recipe source: Lakshmi Nair, Magic Oven cookery show