Egg

Egg omelette curry

| Rekha Vengalil
I kind of feel very stuck with little options when it comes to making egg curry or is that I haven’t googled much..!  While in such a dismay, I find this recipe. Omelette in a curry yeah! Something different and interesting. It’s like having two things in one; curry and omelette.

 

 

 

 
You need –
 
For the omelette
  • Eggs – 4
  • Onion – 1 small, thinly sliced
  • Green/red chilies – 1, Chopped
  • Salt – to taste
  • Oil – 2 teaspoons

 

For the gravy/curry
  • Thick coconut milk – ½ cup
  • Thin coconut milk – 1 cup
  • Onion – 1 big, thinly sliced
  • Ginger – grated, 2 teaspoon
  • Coriander powder – 3 teaspoons
  • Chili powder – 1 ½ teaspoons
  • Turmeric powder – ¼ teaspoons
  • Garam masala – ¼ teaspoon
  • Mustard seeds – ½ teaspoons
  • Oil – 1 tablespoons
  • Curry leaves – 1 sprig
  • Salt to taste
 

 

How to-
 
In a bowl, beat the eggs, onion, chilies and salt. Heat oil in a flat pan and pour the egg mixture to make an omelette. Cut into 4-5 pieces or as per your choice and set aside.
 
Heat oil in a sauce pan, crackle the mustard seeds. Add the ginger and saute for a minute. Add in the onion and curry leave; cook until the onions turn light brown.
 
In a bowl, mix coriander, chili  turmeric and garam masala powders to a fine paste with enough water. Add this to the onion mixture. Cook till the oil start to separate. Add the thin coconut milk, omelette, salt to taste and cook till the gravy thickens.
 
 
Add the thick coconut milk and bring to a gentle simmer and but do not boil.
Turn off the heat and serve hot with rice or flat bread.

 

 

Kerala style egg roast

| Rekha Vengalil
 
You need – 
  • Hard boiled eggs- 4 nos
  • Onion-sliced finely 2 cups
  • Ginger – crushed 1 teaspoon
  • Garlic – crushed 1 teaspoon
  • Tomatoes – chopped 1 cup or 2 medium tomatoes
  • Curry leaves-2 sprig
  • Water-1/2 cup ( or as required)
  • Coconut oil – 2 tablespoons
  • Salt – to taste
For dry roasting
  • Dry kashmiri chilies – 4 – 5 or according to taste
  • Coriander seeds-1 tablespoon
  • Turmeric powder- 1/2 tsp
  • Fennel seeds – ¼ teaspoons
  • Whole pepper – ½ teaspoon
 
How to –
 
Dry roast all the ingredients under “for dry roasting” and grind them into smooth paste.
 
Heat oil in a pan, ginger,garlic and saute for a few seconds. Tip in the onions , curry leaves and salt. saute till onions are caramelized, over a medium flame for about 12-15 minutes, stirring frequently
 
 
Add the tomatoes and cook till the tomatoes turn mushy. Add the ground paste and mix well.  Now add  water. Add  eggs, turn the to low and simmer for a few minutes until spices are absorbed, for about 2-3 minutes. Turn off the heat.
 
 
 
Serve with idiappam, roti, steamed rice or appam.

Simple egg Curry

| Rekha Vengalil

Perfect curry to go with appams…

You need –
  • Boiled egg – 3-4 nos
  • Thick Coconut milk  – 125 mls
  • Thin coconut milk – 250 mls
  • Onions – 2, medium, thinly sliced
  • Ginger paste – 1 teaspoon
  • Garlic  paste – 1 teaspoon
  • Coriander powder – 3 teaspoons
  • Chili powder – 2 teaspoon
  • Turmeric powder – ¼ teaspoon
  • Garam masala powder – ½ teaspoon
  • Mustard seeds – ½ teaspoon
  • Oil – 1.5 tablespoon
  • Salt to taste

How to –
  • Add a little water to chili powder, coriander powder, turmeric powder and garam masala to make a fine paste.
  • Heat oil in pan, Crackle the mustard seeds.
  • Add the onion, ginger-garlic paste, sauté till the onions turn light brown and the raw smell is gone.
  • Add the masala paste and continue to sauté till done.
  • Add the thin/second extraction of the coconut milk, curry leave, boiled eggs  and cook for 5 mins.
  • Add the thick milk/first extraction of the coconut milk and simmer for a minute. Do not boil.
  • Turn of the heat and serve hot with appam /rice/ roti.