Eggs in a Nutty Masala

Egg curry is a favourite with many who cook. In itself it is a little festive without being too festive and special..its not an everyday dish…I am not sure I am getting across. What I mean is it can be made for a wonderful change from the normal dal, sambar routine and it is also something which can be served when you have unannounced guests. The other day I made an egg curry which was different from what I ever made…it had a nutty base of peanuts, sesame and poppy seeds.

Here is how I made it…

Ingredients

4 to 6 boiled eggs,

2 ½ tbsp roasted peanuts,

1 ½ tbsp sesame seeds,

1 tbsp dry shredded coconut,

¼ tsp poppy seeds,

1 tsp cumin seeds,

4-5 chopped garlic cloves,

Few curry leaves,

3 green chilies, slit length wise,

1 tsp chili powder,

¼ tsp cumin powder,

½ tsp coriander powder,

½ tsp turmeric powder,

2 Tbsp tamarind juice (if using tamarind paste from a bottle, reduce the quantity),

Salt to taste,

1/3 tsp garam masala powder,

Oil as required

Method

Halve the boiled eggs lengthwise, pour oil into the pan and heat, fry the eggs gently for about a minute on each side on a medium heat and keep aside. While frying be careful that the yolk doesn’t slip out.

Dry roast the peanuts till aromatic and set them aside in a bowl. Then dry roast the sesame seeds similarly and put it aside with the peanuts. Next dry roast the poppy seeds, ensuring they don’t burn and reserve with the peanuts and sesame. Also dry roast the dry shredded coconut till aromatic. Once all of this has cooled, grind it to a fine paste, you can add about ¼ cup water while grinding it.

In the oil that remains after frying the eggs add the cumin seeds and once they splutter, add in the curry leaves, chopped garlic, slit green chillies and fry for half a minute. Then add the ground paste and cook together till it starts changing colour. Now add the powdered spices and saute it for a minute.

Next add the tamarind juice and salt and about a cup of water. Let it boil. Once it reaches boiling point lower the flame and cook it covered for about 10 minutes. Now slowly slip in the boiled eggs and sprinkle the garam masala on top.

This goes well with rotis, parathas, rice and even plain bread.