Description:
Eating an egg a day is very good because of its health benefits. Egg raises the HDL(good cholesterol). This recipe is inspired from the Goan egg drop curry. Its very tasty as well as amazing to see when served on a plate.
Ingredients:
1. Egg - 4
2. Onion - 1
3. Tomato(small)/tomato puree-2
4. Green chillies - 2
5. Garlic - 2 pods
6. Coconut milk - 1/2cup
7. Cumin
8. Chilli powder - 1tspn
9. Coriander powder - 1tspn
10. Turmeric powder - 1/2tspn
11. Garam masala - 1/2 tspn
12. Oil
13. Water - 1/2 cup
14. Salt to taste.
Procedure:
Clean and chop the onion, tomatoes, green chillies and garlic. Add the tomatoes in the blender and make a puree or you can use readymade puree too. Take a deep pan/skillet and pour some oil. Splutter cumin seeds and saute the green chillies, garlic. Next add the onion and salt to the skillet. Close the lid and let the onion cook. Once the onion starts to become golden brown add the spices ie turmeric powder, chilli powder, coriander powder and garam masala. Immediately add the tomato puree too, otherwise the spices may get burnt. Stir well and cook till the raw smell goes. Add the water, salt and allow the gravy to boil.
Take the egg and break one at a time into a bowl. Slowly drop the egg into the curry, Add when the curry is boiling otherwise the egg will spread over the curry. Repeat for all the eggs. Close the lid and cook till the eggs are cooked, it won`t take much time. Once the eggs are cooked simmer the flame and slowly add coconut milk to the curry. Tilt the skillet multiple times slowly so the coconut milk spread all over the gravy and egg. Coconut milk can be avoided but adding the milk really enhances the taste.
Transfer to a bowl and garnish with some cilantro leaves. The gravy consistency can be adjusted according to the food you are serving along. I made it bit dry because I served this curry with chappathi. Please try and enjoy.
