Hyeee.  Its been a loong time since I blogged, and I honestly missed it lot.  Reasons for my absence were guests at home, and most importantly my laptop was giving me trouble and I just couldnt blog as much as I wished I could.  However, alls well that ends well, and I am back and going to post big time, coz I have a lot on my drafts folder.Life has been good.  God has been kind.  I am finally beginning to settle down after moving into Tanzania 6 months ago, and thankfully the weather is better.  I think the weather is one of the main reasons for me to feel good about the place.  It was terribly hot when I had moved in.  When I compared it to the lovely ever between 18-22 deg of Nairobi the 26-30 deg of Dar felt terrible.  I had in just about 2 years forgotten the almost 48 deg of Delhi!!!

Life is strange, or are we strange??!!! We get adapted to our surroundings, especially what comfort us so soon, that we become complacent.  We want to forget whats not in sight and just enjoy whats good.  Homes in Delhi were smaller, homes in places where we’ve lived lately are much much more bigger.  I always wonder if I will be able to get back into the smaller house once we move back to Delhi??  I have forgotten how unclean the roads in Delhi and how much garbage is accumulated on roadsides.  When I go for my yearly visits, I find that soooo strange that people keep the surroundings where they live so unclean.

I am not pinpointing the good and bad of countries, but I am just wondering how human nature adjusts to the good and bad of life.  How we ourselves set our own standards…..

Lets now get onto our recipe.

I looooove eggs. Especially love eggs in the form of curry and I do make it in a few different ways.

Today I am sharing with you a simple one, which is a keeper and will surely satisfy your tastebuds

Prep Time – 10 minutes
Cooking Time  – 15 minutes

Serves – 2 adults

4 hard boiled eggs
1 big onion – chopped
1 big tomato – pureed
3 flakes – garlic (grated)
1/2 inch pc – ginger (grated)
2 tbspn – coconut powder  or 1/4 cup coconut milk
1 tspn – turmeric powder
1 tspn – paprika
1 tspn – red chilli powder (optional)
2 tbspn – dhania or corriader powder
1 tspn – garam masala
2 twigs – curry leaves
a handful of dhania / corriander leaves

In a wok add about a tbspn of oil and once hot put in the chopped onions.
Once they turn pinkish brown add the ginger and garlic and fry
Add in the turmeric powder and fry well
Add in the corriander powder and fry well
Now put in the tomato puree and cook till the oil seperates
Add the paprika and chilli powder and fry well
Add the coconut powder or milk and fry for about 1/2 a minute along with the curry leaves
Now put in about 1/2 cup water or more if you want a thinner gravy
Make gentle slits on the boiled eggs and drop them into the gravy
Cook till you achieve the desired consistency
Garnish with green chillies and corriander leaves

The coconut powder adds instant richness to the curry.

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  1. Julie

    perfectly pairs with rotis/chapathis..yummy

  2. foodpassionandlove

    Dar es Salaam is a lovely place!!You l love it as much as I do!!This Egg curry looks soo flavourful!!!

  3. coconutcraze

    What a coincidence…I lived in Nairobi and Tanzania! We lived in Oyster bay area in Dar and had a wonderful time! Lots of memories are rolling in as you mentioned these two places. I still look at the bowl I bought from Mosque street and recollect the good old times. It is amazing to find your blog so now I can take frequent memory trips to the lovely coasts of Dar. Thank you…keep them coming!
    Egg curry is my favourite dish too. This looks tasty…must give it a try!

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