March 7, 2018

Egg Drop Curry

If you were to name one item in your pantry that you cannot do without - what would that one item be? 

I do not have to think twice about this - its definitely EGG! I cannot do without eggs in the pantry, doesn't matter even if I go a week without eating eggs but to know that it is in the fridge and I can always reach out to in case of emergency makes me at peace. As I speak, I have just one egg left in my pantry and I am desperate to restock. This week has been Egg-strodinary week with egg on the menu almost all days simply because its the easiest thing to cook especially when your health prevents you from making elaborate meals. Hard boil, soft boil, fried , sunny side up, poached, omelette - there are many ways to go about it. 

I have been meaning to dole out some easy egg recipes but laziness got the better of me. But then I realised that eggs are meant for those lazy days when you want something to eat other than veggies and defrosting and cleaning of the meat and fish etc is something that you don't intend to get into! So eggs fit into my lazy frame of mind - oh boy I intend to tide over laziness - I always do, but then I am back to square one.


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Here is the recipe of egg drop curry that goes perfectly well with every any Indian flatbread, bread and any appam. I paired it with idiyappam - string hoppers! So hop onto the recipe.


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Ingredients
  1. Eggs - 4
  2. Onions - 2 large sliced
  3. Tomato - 2 medium chopped
  4. Ginger paste - 1/2 tsp
  5. Garlic paste - 1/2 tsp
  6. Kashmiri Chilly powder - 1 tsp
  7. Coriander powder - 2 tsp
  8. Turmeric powder - 1/4 tsp
  9. Milk - 1 and 1/2 cup
  10. Curry leaf - 2 sprigs
  11. Coriander leaf
  12. Salt to taste
  13. Water
  14. Oil
Method
  • Heat oil in a wide pan. Add the thinly sliced onions and saute till it starts to wilt.
  • Add ginger and garlic paste, cook till the paste is done.
  • Add all the masala powder and cook it for about 2 minutes sauteing through out.
  • Finally add the tomatoes and curry leaf and let it cook covered until the tomato has completely melted down.
  • Adjust salt at this stage and add about a cup of water.
  • Bring this to boil and pour in the milk.
  • Reduce the flame and let the gravy heat up.
  • Break open the eggs one at a time into a bowl. Then pour this gently into the gravy leaving space between each egg drops and cook it covered for another 5 minutes until the eggs are done.
  • Transfer to a bowl and garnish with corriander leaf.
You may also note - 
  • Always break open eggs into a bowl and then pour into the gravy. Breaking them open directly into the gravy could ruin the entire dish if the eggs have gone bad.
Check out other egg recipes on the blog!