When I was young, my mother used to make a delicious egg curry. However, as I grew older, started cooking on my own, grew older, got married, grew older, had kids, grew older, this dish hardly made an appearance at our dining table.
That changed a few weeks ago. The Lovely Wife has been having a penchant for cooking Indian food using recipes from her collection of Indian Cookbooks. She decided to make this Egg curry and to say that it was delicious would be a tad of an understatement. It certainly brought back fond memories too!
This version of Egg Curry is a little different from how my mom used to make it. For one, this recipe uses eggplant that give the egg curry a nice distinctive flavour. I found it kind of funny (punny) that Eggplant is used in an Egg Curry - get it??!!
This is The Lovely Wifes interpretation of the recipe.
Ingredients
6 eggs
4 Tbsp Vegetable Oil
3 onions, sliced
3 green chillies, chopped
3 cloves garlic, chopped
1 inch ginger, ground
handfull of curry leaves
1 tsp Tomato Paste
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chilli powder
1/2 tsp garam masala
3 tomatoes, sliced
1 small eggplant, cut into large pieces
200g spinach leaves
Method
Place the eggs in a large saucepan. Cover with water and slowly bring to a boil. Lower the heat and allow to simmer for about 10 mins or till hardboiled. Drain and let cool in a bowl of cold water. Peel shelss and rinse the eggs to remove stray shells.
Heat the oil in a frying pan. Add onions, chillies, garlic, ginger and curry leaves. Cook stirring frequently until onions are soft. Add the tomato paste, ground coriander, turmeric, chili pwder, garam masala and a little salt. Cook, stirring for one minute.
Add the tomates, eggplants and spinach leaves. Cover and cook stirring from time to time for 6-7 minutes or until the gravy has blended with the eggplants and spinach. Add the hard boiled eggs to the pan and let them heat through in the curry for about 5 minutes before serving.
The recipe above comes from the book Indian Shortcuts to Success by Das Sreedharan.
Das claims that "Spicy egg dishes, such as this one are a favourite with my friend Jamie Oliver..."
While the egg curry was tasty, I wouldn't put it at the same level as something that Jamie would endorse - then again, Jamie aint not friend of mine is he...?
Regardless of whether Jamie Oliver likes this dish or not, it is very tasty and very nutritious. I really enjoyed this dish and to me, it's best eaten with rice, although I reckon it would be good with bread too!
8 comments:
What a combinaion to have 2 "egg-cellent" cooks in the household Dharm:D
I've never had egg curry before, but it sounds like a great dish to try. Thanks for leading the way, Dharm, and to your lovely wife!
Thankyou for the recipe Dharm! Hubby had an egg curry and loved it but the person that made it broke up with his sister so we weren't able to get the recipe so this is brilliant! :D
I really like egg curries. My husband is sceptical, so I am waiting for a good moment to slide it past him.
Never really liked eggplant, but this looks like it just might change my mind. Yes, MIB does include bread improvers, softeners..etc.etc.etc. But our instructor encourages us to NOT use them for home baking and to substitute along, for example,using all butter in place of shortening+butter.
I have never had an egg curry before, but this one looks delicious, especially with the eggplant as well.
I love aubergine curry but never thought of aubergine and egg curry before. I'm going to try your recipe!
Never had an egg curry before, but as a veggie I knew it wouldn't be long until I got round to making one!
Thanks for the inspirations, with a couple of tweaks (depending on what's in the cupboards) this looks like my dinner!!
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