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!