If you read my blog regularly, you must be aware how much lazy I get when it comes to cooking on weekdays during winters. All I can think about is cozying up on couch with a bowl full of some comfort food. And of course, somebody to prepare it for me. Obviously that doesn’t happen and I have to toil myself in the kitchen for an hour at least to get something good done. And thanks to my obsessive nature, I cant have something as easy as potato chips or ready meals or any sort of frozen food. If I am cooking, it has to be home made, healthy, balanced meal. I do pull my brains a lot in coming up with the quickest and easiest recipes to fulfil both of my desires at once- eating healthy and slouching.
And this is the main reason why I love eggs so much. Whenever I am in muddle of kitchen, I pick up eggs and the world is good again. The simplest way to is to have fried eggs, but if I am in a mood to go for a tad more elaborative procedure, I choose Egg roast or dry Egg curry. Which is basically hard boiled eggs cooked with loads of onion and some Indian spices. You wont call it a curry since there is no gravy here . I sometimes throw in some green peas as well to “obviously” make it healthier. But usually I just keep it plain simple with roughly chopped onion, ginger and garlic and spices. Its ready flat in under 20 minutes, pair it with boiled rice, naan or simple chapati.. and you have a hearty meal ready with no efforts at all.
- 5-6 hard boiled eggs
- 2-3 large onions, chopped lengthwise
- 4-5 garlic pods, crushed
- A small piece of ginger, grated or chopped thin
- 2 tbsp cooking oil
- 2-3 green chilies, chopped
- 1 tsp red chili powder
- ½ tsp turmeric powder
- ½ tsp Garam Masala
- 1 tomato- pureed
- Salt to taste
- A few curry leaves (optional)
- A handful of fresh coriander leaves (cilantro)
How to make?
- Peel the eggs and cut them into halves, keep aside
- In a pan, heat the oil and add in crushed garlic with ginger bits. Fry for 10 seconds, add curry leaves and green chilies, and sauté for another 10 secs
- Add in chopped onion, and cook for the next 8-10 minutes till it is light brown. Add in all the spices with the tomato puree and cover the pan, simmering for 3-4 minutes.
- Gently place the egg halves and fold with the mixture. Cover the pan and cook for 2-3 minutes on medium flame. Fold once in between so the eggs are evenly coated with the “masala”. Keep the pan covered at this time so eggs become soft.
- Once its all done to your satisfaction, turn off and add in the chopped cilantro. Mix and serve hot
- Sometimes I roast the boiled eggs in a bit of butter, before mixing to the Onion masala. It gives a very nice flavour to the curry, though of course adds on the fat as well. You can do it if serving to kids.
- I puree the tomato to quicken the process, you can simply chop the tomato and use.
- While folding the egg pieces in the mixture, take care of the yolks not popping out. using a rounded spatula to fold the eggs helps retaining the yolks inside the white shells.
There is another Egg dish which I am a big fan of –
Check out the recipe below: