Sunday, September 12, 2010

Egg-Mushroom Curry

Whenever I make egg-curry, I miss my old friend Neeraj from NCRA days. Once Neeraj was visiting me in Charlottesville and I made egg curry. He liked it and ate it on two consecutive days and eventually had stomach upset :) Well, he probably ate too many eggs :) Well, here is the recipe:

4 eggs
2 medium potatoes
1/2 cup mushrooms chopped
1 medium onion
4-5 garlic cloves
2-3 green chillies
1 tsp cumin seeds
3 tbsp oil
salt to taste
red chili powder to taste
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala (optional)
1/2 cup coriamder leaves chopped (optional)

In a grinder, grind onion, garlic and green chillies and keep the paste aside. Boil eggs. Boil potatoes. Keep 1/2 boiled potato aside and cut 1 inches cubes from remaining potatoes. Heat oil in a pan. When oil is hot, shallow fry eggs and potatoes. This is important because this gives that crispy delicious outer layer of egg and potato which tastes wonderful in the curry.  This is how your shallow fried eggs and potatoes will look like this:

Now poke these eggs and potatoes with a fork (so that curry goes inside when we put it in gravy).
In the remaining oil, put cumin seeds. When they crackle, put the grind paste of onion, garlic and green chili. Let it fry for few minutes. Add turmeric powder, coriander powder, red chili and salt. Now mash that 1/2 potato which you kept aside and mix it well in the pan with the other masala. This mashed potato thickens the curry and gives a very good texture. Put mushrooms and 1 cup water and let it cook for 3-4 minutes. Now add the fried eggs and potatoes. Cook it for another 7-8 minutes on medium-low heat. Add garam masala and garnish it with coriander leaves. I did not have coriander leaves so I could not garnish my curry :) It tastes great with plain rice or naan.

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