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.