I am an EGG lover and so is my son and hubby. If it is left to my son and DH, they can eat eggs everyday and never complain. I make egg-fried rice for my son at least once a week if not more. With that kind of egg loving, I couldn’t pass up on this easy egg curry dish from Madhur Jaffrey’s cookbook, “At Home with Madhur Jaffrey”.
Indian curries/ gravies usually need a lot of prep work and cook time, but this curry the gravy/ sauce is made in the blender and then cooked, which cuts down on the prep & cook time significantly. A great dish for impromptu egg-loving guests.
Eggs – 6, boiled and peeled
Yogurt – ¼ cup
Tomatoes – 4, coarsely chopped (or use 1 cup tomato puree)
Ginger – 1” piece
Besan (Chickpea flour) – 3tbsp
Curry powder – 2tsp (or more to taste) (I used MTR brand curry powder)
Salt – to taste
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Fennel seeds – ¼ tsp
- Blend yogurt, tomatoes, ginger, besan, curry powder and salt along with 1 cup of water to form a smooth sauce.
- Heat 2tbsp oil in a large sauté pan, add the tempering ingredients and once the seeds start to splutter, take the pan off the heat and add 1 cup of water and the curry sauce.
- Put the pan back on heat and bring the sauce to a simmer on medium heat. Reduce the flame to very low, cover and gently simmer for 15 minutes, stirring occasionally.
- Add the boiled eggs and cook until heated through. Serve with rice.