Egg curry with Zucchini

Today I made a super fast egg curry for one ( assuming 'one' eats two eggs) with little bit of more fiber than usual. This egg curry with zucchini is super yummy. Try it when you are in a mood for something different

Egg curry with zucchini
Ingredients
1. 2 eggs hard boiled and peeled
2. 1/2 cup chopped red onion
3. 1/2 zucchini grated or about 1-11/2 cup
4. 1/2 tablespoon oil
5. 1/4 teaspoon each of ginger garlic paste, salt, chili powder, turmeric, cumin
6. 1 tablespoon tomato paste

Fry the hard boiled eggs ( make a few slits in them otherwise they will burst in your face) for 3-5 minutes and set aside. Add cumin and fry till they splutter. Add onions and fry till they start changing color. Add the spices and ginger-garlic paste and fry for a
Minute. Add tomato paste and zucchini and stir to combine. Cook covered for 7-8 minutes. Add some water if it gets too dry. Add eggs and simmer for a Few Minutes. Garnish with cilantro and serve with hot rice or roti

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

Variety Egg Curry and Rasam

This recipe has been a staple in my house for as long as I remember. I don't know who made it for the very first time but my people in my own extended family don't know how to make it. This is a variation of hard boiled egg curry but I like this curry better than the hard boiled version
          And to go with it I made a simple rasam. There are a million versions of this rasam but this one I am giving here is again my house recipe

Variety Egg Curry (Simple egg curry with a variation)

Amazing egg curry

Ingredients:

1. 6 eggs
2. 1 large red onion chopped fine
3. 2 green chillies slit
4. 1/2 teaspoon each of ginger-garlic paste, salt, chilly powder, turmeric
5. 1 cup water
6. Cilantro for Garnishing
7. 2 tablespoons oil

In a pressure cooker (else use a pan with a tight fitting lid) heat the oil and fry the onions till they become golden brown. Add green chillies and ginger-garlic paste and fry for 2-3 minutes. Add salt, chilly powder and turmeric and stir to combine. Add water and reduce the heat. carefully break the eggs over the dish, slide the onions and make space for the egg and drop it into the pan or the pressure cooker. Add all the eggs 1 inch apart. Close the pressure cooker and cook for 2 whistles or cover the pan and cook for 20 minutes on medium heat. DO NOT TOUCH THE CURRY. After the steam escapes, open the cooker garnish with cilantro and simmer till all the water escapes. Again don't touch the eggs. carefully dish the eggs onto a platter and serve with rice

Rasam (Tamarind juice with spices)

Rasam

Ingredients:

1. 1 lime sized tamarind
2. 4 cups of water
3. 1/2 teaspoon each of salt, coriander powder
4. 1/4 teaspoon each of turmeric, cumin, mustard seeds
5. 1 teaspoon sliced onions
6. Few curry leaves and 3 red chillies broken
7. 1 tablespoon oil
8. 1 teaspoon decicated coconut (optional)
9. Cilantro for garnishing

In a pan add the tamarind along with water, salt, turmeric and coriander powder and bring to a boil. Let it boil on medium heat for 10 minutes. In a pan heat the oil and fry the cumin and mustard seeds for a minute. Add red chillies and curry leaves and fry for 3-4 minutes. Cut the heat, add the coconut if using and stir for 1/2 a minute. Add this temepring to the tamarind water and bring to a boil. Boil again for 5 minutes, garnish with cilantro and serve