Eggs are so easy to cook with. Even a beginner cook can try and experiment well with eggs. It’s just that simple, isn’t it. We have eggs regularly at home….hard-boiled, omellete, egg bhurji, eggs with onions or our ever favorite ‘Egg Masala’ or ‘Guddu Pulusu’.
This recipe is one of those traditional side dishes that is as perfect for a weekend special lunch as it is for a party. The gravy base can be made in a couple of different ways, but is just as delicious either way. Here, I used the onions-tamarind juice combo, but the same can also be made by replacing the tamarind juice with tomatoes and/or adding a poppy seeds-coconut powder paste. The tamarind juice gives a nice tang to the gravy. And about the masala part, I think it’s a common mis-conception about Indian cooking that to every recipe, ‘Garam Masala’ is added. Garam Masala is nothing but a blend of the most commonly used Indian spices. I don’t often use the ‘Garam Masala’ powder but instead use a combination of whole spices and powdered spices that I need for a particular recipe. So, the combination of all the aromatic spices along with sauteed onions and tamarind juice yields a scrumptious and delectable gravy and when you add eggs to it it is an amazing dish in itself.
Serve this super savory curry along side simple rotis or naan or any aromatic flavored rice such as jeera rice or pulav.
Prep + Cook time: 40 to 45 mins
– Eggs – 6
– Onions – 1n1/2 medium-sized
– Fenugreek Seeds – 1/2 tsp
– Cumin Seeds – 1/2 tsp
– Cloves – 3
– Cinnamon Stick – 1
– Cardamom – 2 (split open)
– Ginger-Garlic paste – 1/2 tsp
– Turmeric powder – 1/2 tsp
– Red Chilli powder – 1n3/4th tsp or less as per taste
– Coriander powder – 1/4th tsp
– Salt – 1n1/2 tsp or as per taste
– Tamarind juice – 4 to 5 tsps
– Coriander/Cilantro – for garnish
1. In a wide skillet, heat about 3 tsps of oil. Add fenugreek seeds, cumin seeds, cloves, cinnamon stick and cardamom. Saute for a minute and then add chopped onions. Saute until the onions are translucent.
2. In the meanwhile, boil the eggs. Peel off the skin and then using a knife make around 3 cuts length-wise not too deep that the egg falls apart but deep enough to let the gravy seep into it. Set aside.
3. To the sauteed onions, add the spices – turmeric, red chilli powder, coriander powder and salt. Mix well and saute for a couple of minutes.
4. Take a small lime-sized ball of tamarind and in a small bowl soak it in water and heat in microwave for 30 secs. Remove, squeeze the juice and set aside. (You could as well use the store bought tamarind paste, but I always prefer the actual tamarind juice).
5. Once the spices are well sauteed with the onions, let this mixture cool for a couple of minutes and then take it in a blender, add the tamarind juice and 1/2 cup of water and puree into a smooth paste (Leave out the cinnamon stick in the skillet).
6. Remove the gravy back into the skillet. Turn on the stove. Add the eggs to the gravy now and further simmer for around 5 to 8 minutes. Adjust the salt at this point of time if needed.
7. Remove into a serving dish and garnish with fresh chopped cilantro.
Serve with rotis and rice for a simple yet satisfying meal or with jeera rice or pulav for a special lunch or dinner!
– Instead of discarding the tamarind pulp,save it and use it to clean your bronze, brass and copper ware. It works like a charm!