Simple egg curry

This is a favorite recipe of mine because its easy and yet tasty. I prefer less complicated recipes these days because since I started working I prefer cooking dishes that requires less amount of time in the kitchen, hence experimenting with fewer ingredients and less amount of time has become one of the main objectives!
Eggs are so versatile and can be prepared in so many variations. I am not a huge egg fan but since hubby likes it a lot, (yes he can eat eggs every single day!) I make this once in a week or so.

This recipe requires:


6 boiled eggs

For tempering and curry:

2 tbsp cooking oil
½ tsp mustard seeds
4 to 5 curry leaves
1 medium sized onion chopped
2 medium sized fresh tomatoes
½ tsp ginger paste/minced
2 cloves of garlic minced
½ tsp turmeric powder
½ to 1 tsp chilli powder
½ tsp sambhar or rasam powder(adding this enhances the flavor)
salt to taste
2 tbsp fresh coriander leaves for garnishing


1. Hard boil the eggs and cut into half(I cut into half and throw the yellow part).

2. Heat oil in a saute pan and add mustard seeds, when they sputter add curry leaves followed by onions, fry for about 2 minutes. Now add the minced ginger and garlic and fry further for about 2 minutes or till the raw smell fades away.

3. Add tomatoes and fry well till they become soft and mushy. Add all the powders-Turmeric, chilli and sambhar powder. Mix everything together and fry till it starts leaving oil on the sides.

4. Now add the boiled eggs and about 1cups of water. Add salt, cover and let it simmer for about 5 to 8 minutes. Check the salt and spice level one last time and also add water if its too try.

5. Garnish with fresh coriander leaves and serve with rotis or rice. YUMM!

Eggplant and drumsticks in Tomato sauce

I am making a come back in the blogging scene after quite a while now. Its been a long time since I posted a recipe. Things have been quite hectic and hence I was not able to devote much time to my Blog.
Eggplants and drumsticks form a very good combination, and when its simmered in luscious tomatoes its mouthwatering. This is a quick recipe and also the final outcome is satisfyingly good which is most important!
I have used the small variety of brinjals/egglants available at most Indian groceries and of course fresh summery vine tomatoes!

Recipe follows:


4 to 5 eggplants(small variety) cut into length wise pieces
½ medium sized onions chopped to length wise
2 to 3 medium size finely chopped tomatoes.
5 to 6 drumsticks

For the tempering:

1 tbsp Cooking oil
½ tsp Mustard seeds
4 to 5 fresh curry leaves
2 whole garlic cloves slightly crushed(optional)
¼ tsp turmeric powder
½ tsp dhania jeera powder(coriander-cumin powder)
½ tsp red chillie powder
¼ tsp garam masala powder.
salt to taste
¼ tsp tamarind paste(concentrated)
salt to taste
A pinch of jaggery or sugar
3 to 4 strands of coriander leaves.


1. Firstly cut the eggplants into length wise pieces and soak them in cold water for about 15 minutes or so. Drain and set it aside.

2. Heat oil in a saute pan and add mustard seeds, when they start sputtering add the curry leaves followed by chopped onions and garlic cloves and saute till golden.

3. Now add the chopped tomatoes and fry till soft. Now throw in turmeric powder, dhania-jeera powder and red chilli powder and fry further till oil separates.

4. Now add the cut eggplants, drumsticks and about ½ cups of water, mix everything together. Cover and let it cook for about 10 minutes or till the eggplants are cooked through.

5. Finally add salt, jaggery/sugar, tamarind paste and garam masala powder and mix one last time and let it simmer for about 2 to 3 minutes.

6. Finally garnish with coriander leaves and its good to go with rotis or just plain rice.