Kolhapuri Egg Curry

Kolhapuri Egg Curry (Boiled egg curry in a spicy tomato sauce)

Kolhapuri Egg curry

Ingredients

1. 6 hard-boiled eggs peeled
2. 4 cloves
3. 8 peppercorns
4. 2 dry red chillies 
5. 1 Teaspoon poppy seeds (Khaskhas)
6. 1 Teaspoon fennel seeds (saunf)
7. 1 Large Onion chopped
8. 2 Medium Tomatoes chopped
9. 1 Cup fresh grated Coconut
10. 1 teaspoon each of Ginger, Garlic
11. 2 tablespoosn oil divided
12. ½ Teaspoon turmeric
13. Salt to taste
14. 2 Tablespoon chopped coriander

Instructions:
>Heat 1 tablespoon oil in a pan. Add cloves, peppercorns, chillies, poppy seeds and fennel seeds and saute till the spices start to crackle. >Add the chopped Onion and fry for 5 minutes. Add Ginger and Garlic and stir well and cook till its browned. Add the grated Coconut and fry till it turns light brown. Add the Tomatoes and cook covered for 5 more minutes. Let it cool.
Grind it to a fine paste with some water.
Heat the remaining oil in a pan. Slit the eggs in about 4-5 places and fry them for 5-6 minutes. Be very careful because they love to splutter. Drain and set aside. Pour in the paste and cook for a minute.Add little salt and turmeric. Bring to a boil and simmer for 10 minutes. Add the eggs in to the curry and simmer for 5 minutes. Garnish with chopped coriander and serve hot with Chapati or Phulka or Jeera Rice

Tomato Egg Curry and Ambada Dal

This is a variation of a egg curry recipe  I posted more than an year ago. I really loved the egg curry made by one of the cooks' who used to work for us. I was kind of young at that time and I am not exactly sure which of these versions is actually the original. No matter, both of them are equally delicious and easy to make. And it can be served with either rice or Any Roti

Tomato Egg Curry (Boiled eggs in Tomato Gravy)

Tomato Egg Curry

Ingredients:

1. 6 hard boiled eggs, shelled
2. 1 can petite cut tomatoes (I use fire roasted)
3. 1 teaspoon black gram (Urad dal with skin)
4. 2 cloves gralic chopped fine
5. 3/4 teaspoon each of salt, cumin, chilly powder
6. 1-2 dried red chillies broken, few curry leaves
7. 1/2 teaspoon each of  turmeric, coriander powder 
8. 1 tablespoon oil+ oil for frying the eggs

In a wok or pan heat about 1-2 teaspoons oil and fry the eggs (make some slits in the boiled eggs else they will splutter in your face!) and fry for 5 minutes stirring often. Drain and set aside.

If there is not enough oil, add some more. Add urad dal and cumin, dried chillies and curry leaves and fry till an aroma starts emanating. Add garlic and fry for 30-40 seconds. Add all the powders and fry. Add tomatoes and stir well and cover and cook till pulpy. Add eggs and stir to combine and garnish with cilantro and simmer till almost all the juice evaporates. Enjoy with rice and Dal

Ambada Moong Dal (Amaranth leaves with Black Gram)

Ambada Moong Dal

Ingredients:

1. 1 cup yellow moong dal
2. 1/2-3/4 cup Amaranth leaves chopped and washed
3. 1/2 teaspoon each of cumin, mustard seeds, turmeric, salt
4. 1 green chilly chopped
5. 2 dried red chillies broken
6. few curry leaves
7. 1-2 cups juice from a small lemon sized tamarind
8. 1 clove garlic minced

In the pressure cooker, cook the dal and Amaranth leaves with 2 cups of water and turmeric for 4 whistles. Let all the steam escape, open the cooker and mash the dal. Add the salt, green chilly pieces and tamarind juice. Bring it to a boil and simmer for 10-15 minutes. In a pan heat the oil and fry cumin and mustard seeds for a minute. Add garlic, red chilly pieces and curry leaves and fry for 2-3 minutes. Add this tempering to the dal and bring it to boil again and boil for 5 minutes. Garnish with cilantro and enjoy

Ande ka Salan aur Aalu Khatta

I wanted to make something really simple and yummy and with lots of gravy. I have so many vegetables in my fridge now that I got overwhelmed as to what should be for dinner tonight. I finally ended up making eggs
                 When I was growing up in India there used to be a commercial and the catch phrase was "Sunday ho ya Monday rooz khana ande" and here is the Macarina Version of the commercial

Ande Ka Sallan (Boiled egg curry)

Ande ka Sallan

Ingredients:

1. 6 hard boiled eggs
2. 1 tablespoon oil divided
3. 1 medium onion chopped fine
4. 1 medium tomato chopped fine
5. 1 green onion sliced (optional)
6. 1/2 teaspoon each of ginger-garlic paste, salt, chily powder, turmeric, coriander powder

In a pan heat 1/2 of the oil . Slit the eggs in 4-6 different places with a sharp knife and fry them till for 5 minutes. Drain and set aside. Add the rest of the oil and fry the onion till tender. Add the green chilly if using and the ginger garlic paste and fry for a minute. Add the tomatoes and fry for 5 minutes. Add the rest of the ingredients and stir to combine. Add 1/2 cup water cover and simmer for 10 minutes. Add the eggs and simmer for 5 more minutes or until the gravy thickens to your liking. garnish with cilantro and serve with Roti or with rice and Aalu Ka Khatta 

Aalu ka Khatta

Boiled Egg Curry

Long time ago, a certain person name "Hussain" worked as a cook for my dad. And he introduced us to some of the delicious curries of all time. He was a very mellow person and hard working too. At that time my dad used to work in another city from where our family was actually based. So I think we went there to spend two summers and I still remember those lazy afternoons mainly because my dad didn't have TV there and so we kids had to make our imagination work to pass time. I can never forget those days!!!
                But anyway, this is one of his recipes and my all time favorite egg curry recipes. I hope you will like it too

Hussain's Egg Curry (Boiled egg curry with tomato gravy)

Boiled Egg Curry

Ingredients:

1. 6 hard boiled eggs, shelled
2. 1 medium onion chopped
3. 3-4 large ripe tomatoes chopped
4. 1 teaspoon black gram (Urad dal with skin)
5. 3/4 teaspoon each of salt, cumin, chilly powder
6. 1/2 teaspoon turmeric
7. 1 tablespoon oil+ oil for frying the eggs

In a wok or pan heat about 1-2 tablespoons oil and fry the eggs (make some slits in the boiled eggs else they will splutter in your face!) and fry for 5 minutes stirring often. Drain and set aside.

If there is not enough oil, add some more. Add urad dal and cumin and fry till an aroma starts emanating. Add onions and cook till tender. Add tomatoes and cover and cook till pulpy. Add all the ingredients and tomatoes and stir to combine. Cover and simmer for 5-7 minutes. Garnish with cilantro and serve with roti or rice and Rasam