Egg Curry

The bachelor’s kitchen can spring some surprises. Don’t get me wrong-the basic kitchen equipment is all there and functional. There are the bare minimum of pots and pans-enough to cook for two at the maximum. Open the cupboards and one finds the ubiquitous box of cereal, Maggi noodles, the basic spices and some Shaan masalas. Oh that’s all one needs for barbecuing he says.
The freezer has some stacked frozen dinners. Of course there is chicken. And the refrigerator has eggs and milk. Ginger garlic paste. Tomatoes.Oil and some butter. Onions and green chilies . Mom can muster up a meal-he announces to his friends. And I think-of course I can.
A quick trip to the local grocer helped stock up. And I was on my way cooking in a bachelor’s tiny kitchen!

Egg Curry

4 eggs hard boiled and shelled-make 4 deep slits on each of them
1 onion sliced thinly, lengthwise
1 tomato chopped
2 green chilies slit
½ teaspoon mustard seeds
½ teaspoon red chili powder
1 teaspoon coriander powder
½ teaspoon saunf powder
Salt
2 tablespoons oil

Grind together with a little water
1 onion chopped
½ teaspoon ginger paste
½ teaspoon garlic paste

Heat oil in a pan, add the mustard seeds. Allow to splutter.
Add onions and sauté till light brown. Put in the green chillies, red chili, saunf and coriander powder and half of the chopped tomato. Cook for 2-3 minutes. Add the onion-ginger-garlic paste. Continue to cook till the raw flavor is eliminated.Add water if required so that the masala doesn’t scorch/burn.
Combine the tomatoes.Season.Gently add the eggs-alternatively, arrange eggs in the serving dish and pour gravy over them. Garnish with chopped coriander.

Great with roti/paranthas/naan/appams….