Egg stew

Date: 2008.07.19 | Category: Egg Recipes, Indian Recipes | Tags:

Egg stew

Ingredients: – 4 eggs hard boiled, 2 small potatoes, 2 onions, ½ teaspoon grated ginger, 1 teaspoon red chilly, 2 green chillies, ½ tablespoon garam masala, 1 tablespoon coriander powder, ½ teaspoon pepper powder, 2 cups coconut milk, 1 pinch mustard seeds, few curry leaves, 2 tablespoons oil and salt to taste.

Preparation time : – 15 minutes Serves : – 2

HOW TO PREPARE: – Finely slice the onions and slit the green chillies in halves and keep them aside. Peel the egg shell and cut it into halves and keep that aside too. Boil the potatoes and then peel them and cut it into cubes. Now take a pan and pour some oil. When the oil is hot add the mustard seeds and let it crackle. Add the sliced onion and sauté till golden brown. Next put in then green chillies and ginger and cook till an aroma begins to rise. Put in the chilly powder, garam masala(hot spice mix) and coriander powder and cook till it blends well and becomes a deep brown. Pour in half the coconut milk and bring to boil. Add pepper and salt to taste. Now put in the egg halves and the potato cubes. Now add the remaining coconut milk and the curry leaves and stir well. Simmer and cook till the desired level of thickness is reached. Remove from flame and serve with white rice or bread.

Egg paratha

Ingredients : – 2 eggs, 1 onion, 1 tomato, 2 parathas, ½ teaspoon chilly powder, ½ teaspoon pepper powder, ½ teaspoon coriander powder, ¼ teaspoon cumin seeds, ½ teaspoon turmeric and salt to taste.

Preparation time :- 7 minutes Serves : – 2

HOW TO PREPARE : – Take a blender and put in the parathas. Whip it twice or thrice so that the parathas are chopped into very fine bits. Now finely chop the onions, tomatoes and keep them aside. Now take a frying pan and heat the oil. When the oil is very hot add the cumin seeds and let it crackle. When the cumin is golden brown add the onions and sauté till golden brown. Then add the tomatoes and cook till the oil begins to leave the edges of the pan. Add the paratha pieces and mix it all up. Add the chilly powder, pepper and coriander powder and mix it all up. Sauté till the raw smell of the masala leaves. Beat the eggs and pour it over the mixture. Scramble the eggs along with all the dishes. Remove from flame when the eggs are done. Remove and serve with some mutton gravy.

Imli chutney andaa

Ingredients : – 2 eggs, 1 marble sized tamarind ball, 1 onion, 1 tomato, ¼ teaspoon mustard seeds, ¼ teaspoon black gram, 2 garlic flakes, 1 pinch asafetida powder, 1 pinch turmeric, ½ teaspoon red chilly powder, 1 tablespoon oil and salt to taste.

Preparation time : – 25 minutes Serves : – 2

HOW TO PREPARE : – Take a bowl and soak the tamarind in water in it. Let it soak fro ten to fifteen minutes and then remove the seeds and any other solid parts. Drain and keep the tamarind water aside. Now crush the garlic and finely chop the onion and tomato. Take a frying pan and add the oil. When the oil is very hot add the mustard seeds and let it crackle. Then add the black gram and garlic flakes and sauté briefly. Now put in the onions and sauté till golden brown. Next add the asafetida, turmeric, red chilly powder and tamarind juice. Mix well and let it cook for 15 minutes or till the juice is thicker. Sprinkle salt to taste and stir well. Then break the eggs and add it to the tomato juice. The eggs must float on top of the gravy. Now simmer and let the eggs get cooked. When the gravy is as thick as you desire then turn of the flame and garnish with freshly chopped coriander. Serve hot.