This is a simple, easy & comforting dish. I prepare this when I need something quick and tasty. Breakfast, lunch, brunch, dinner… this is perfect for any meal you name. Mustard seeds & curry leaves are the ingredients that bring you the flavours of south India. Generally I serve it with chapatis but today I am keeping it traditional with Appam.
Here we go…
Eggs – 4 Hard boiled. (either sliced in two. if you want to protect the eggs breaking in the curry just slit it half way through. This will keep the egg whole & the slit will allow the gravy to seep in.
Onion – 2 medium Sliced
Ginger garlic paste – 1 tbsp.
Dried Red Chili – 2 broken (If you do not want this spicy just skip it or reduce the quantity as you need)
Tomato – 1 large chopped
Mustard seed – 1 tsp
Curry Leaves – 12 – 15 fresh curry leaves
Turmeric – 1/2 tsp
Coriander powder – 1 and 1/2 tsp
Red chilli powder – 1 tsp (to reduce the spice just use 1/2 tsp)
Cumin powder – 1/2 tsp
Garam Masala – 1 tsp.
Cooking cream – 1/4th cup (You can even use coconut milk)
salt to taste
Oil – 2 tsp
Heat Oil in a pain. Once the oil is hot add mustard seed to the pan & wait till sputters. As it sputters add half the curry leaves & dry red chilli. As the curry leaves and dry red chilli sizzles add sliced onion.
Fry the onion till golden brow & then add ginger garlic paste. Sauté till the ginger garlic not raw anymore. Now add chopped onions, red chilli powder, turmeric powder, cumin powder, garam masala & salt. Stir in on high flame for few minutes, lower the flame, add the remaining curry leaves & put a lid. Cook with the lid on till the tomatoes are nice and soft.
Add 1/4th cup of warm water and mix it in. As the curry is boiling away add the cooking cream and let it simmer for few minute. Check for seasoning and adjust as required. Also, at see the thickness and consistency of the gravy and adjust as you need. I keep it nice and thick as it helps to cover the eggs very well.
Now add boiled eggs. if the eggs are slit into two. carefully place them in the gravy without stirring it too much. Shake the plan slightly so that gravy covers the eggs. Cover and let it simmer for 2 -3 minutes. Take it off the flame & its ready to be served.