This delicious preparation of tongue tingling egg curry packed with flavor makes an incredible soul warming meal with steamed rice and papadams, perfect for this fall season when you see the nature around you slowing down and preparing to hibernate. A little different from the traditional where the main ingredient is onions, this curry is made using tomatoes and freshly ground chilli paste. Here only half a tbsp of chopped onions is added just to infuse flavor and balance the tangy taste of tomatoes. Adding chilli paste instead of chilli powder infused lot of flavour into it and we loved it.
I make my own chilli paste by soaking dried red chillies in water and grinding them to a paste. This gives the curry a beautiful red colour as well. I prefer grinding frozen tomatoes to make a quick purée which is so smooth and good. but you could also use 2 tbsp tomato paste if you don’t have tomato purée.
Here’s the recipe.
Ingredients:
4 boiled eggs
2 tbs canola oil
3-4 small dried red chillies
1 cup tomato puree
2 tbsp kashmiri chilli paste
1/2 tbsp chopped onion
1/4 tsp roasted cumin & fenugreek ground
1/2 tsp coriander powder
1/4 tsp turmeric
1 tbsp lemon juice
1/8 tsp black mustard seeds
2 – 4 whole small green chillies
a few fresh curry leaves
1 tbsp chopped cilantro
salt to taste
Instructions:
1. Bring the eggs to a rolling boil. Switch off the stove and leave to cool. Then peel off the shell and set them aside.
2. Heat the oil in a saucepan. Add the mustard seeds, when they start to splutter throw in the dried red chillies followed by the curry leaves, the chopped onion and the whole green chillies.
3. Once the chopped onion starts browning which happens pretty quickly, pour in the tomato purée, red chilli paste, turmeric, coriander and roasted cumin fenugreek powders. Mix well and cook till the tomato purée blends well with the masalas.
4. Make long slits in the boiled eggs horizontally all around and toss them in one by one into the tomato curry whose aroma is now everywhere.
5. Adjust the salt to reach the bliss point. Turn down the flame, splash half a cup of water from around the sides, cover the saucepan with a lid and let it simmer for 10 – 15 minutes till the oil rises on top and the curry is a beautiful scarlet red with the boiled golden eggs popping up.
6. Squeeze in the lemon juice, give it a stir, garnish with chopped cilantro and serve it hot with some steamed long white rice. You would definitely need some fried papad with this. You could also add a veggie side dish of your choice. Enjoy!
Notes:
1. It is better to use chilli paste instead of chilli powder for this curry.
2. To make the chilli paste soak a few dried red chillies in water for at least half an hour, then grind them to a paste. I use hot water sometimes to soak them quickly, especially when I am pressed for time.
3. Use kashmiri dried chillies for smoky flavour and less heat.
This is a delicious preparation of tongue tingling egg curry packed with flavor and is made using tomatoes and freshly ground chilli paste. A little different from the traditional, this curry is sure to tingle your taste buds and you'd love it even more.
- 4 boiled eggs
- 2 tbs canola oil
- 3-4 small dried red chillies
- 1 cup tomato puree
- 2 tbs kashmiri chilli paste
- 1 tbs chopped onion
- 1/4 tsp roasted cumin & fenugreek ground
- 1/2 tsp coriander powder
- 1/4 tsp turmeric
- 1 tbs lemon juice
- 1/8 tsp black mustard seeds
- 2 - 4 whole small green chillies
- a few fresh curry leaves
- 1 tbs chopped cilantro
- salt to taste
- Bring the eggs to a rolling boil. Switch off the stove and leave to cool. Then peel off the shell and set them aside.
- Heat the oil in a saucepan. Add the mustard seeds, when they start to splutter throw in the dried red chillies followed by the curry leaves, the chopped onion and the whole green chillies.
- Once the chopped onion starts browning which happens pretty quickly, pour in the tomato purée, red chilli paste, turmeric, coriander and roasted cumin fenugreek powders. Mix well and cook till the tomato purée blends well with the masalas.
- Make long slits in the boiled eggs horizontally all around and toss them in one by one into the tomato curry whose aroma is now everywhere.
- Adjust the salt to reach the bliss point. Turn down the flame, splash half a cup of water from around the sides, cover the saucepan with a lid and let it simmer for 10 - 15 minutes till the oil rises on top and the curry is a beautiful scarlet red with the boiled golden eggs popping up.
- Squeeze in the lemon juice, give it a stir, garnish with chopped cilantro and serve it hot with some steamed long white rice. You would definitely need some fried papad with this. You could also add a veggie side dish of your choice. Enjoy!
1. It is better to use chilli paste instead of chilli powder for this curry.
2. To make the chilli paste soak a few dried red chillies in water for at least half an hour, then grind them to a paste.I use hot water sometimes to soak them quickly, especially when I am pressed for time.
3. Use kashmiri dried chillies for smoky flavour and less heat.
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