For last 2-3 weeks, I had been posting only Konkani Recipes. Then there were a few mails from my friends, who wanted some easy to do recipes(basically they wanted something other than Konkani food, because these friends of mine are great Konkani cooks). One of my friend is a great lover of egg and he asked me for egg recipes. So I thought of sharing some interesting recipes, which I am sure everybody will like. (Any comments welcome).
So I am back to my this weeks theme. Egg recipes.. When I was in Belgaum, my pachi(mom’s sister,I think I never mentioned it here, but she is the person from whom I had learnt all my easy-to-do cooking initially, because those were the things I could have prepared in my hostel room without using mixer) always prepared a “cauliflower gravy”. It had a very peculiar taste. I just loved that gravy. When I started cooking, I asked her for this recipe, but she was confused, because she did not know what I am referring to. She had so many different gravies and I was unable to give her any description. I just knew it had cauliflower in it. So I always kept my eyes and ears open for getting this recipe.
Recently, when I was trying different things with egg, I came across this recipe. I prepared it and it had the same taste of my favourite ‘cauliflower gravy’. I just loved it. The scrambled egg increases the taste of the gravy to a great extent.
Coconut 1/2 cup
Ginger 1″ piece
Garlic 3-4 flakes
Green chilles 4
Coriander leaves 6-7 strands
Coriander seeds 1/2 tea spn
Heat oil in a pan and break eggs into it. Add a bit of salt and scramble the eggs. Keep aside.
Grind together 1 onion, 1 tomato, coconut, coriander seeds, coriander leaves, green chillies, ginger, garlic to a smooth paste.
Heat oil and fry onions. When they turn brownish in color, add the chopped tomatoes. Cook for 5 mins. Add the ground masala and salt. Cook till the gravy is almost done. Now add the scrambled eggs, mix well and cook for 5 mins.
Serve hot with rice or chapathi.
Serves : 3
Preparation time : 20min