At my home, everyone is a huge fan of eggs. While growing up, eggs were a treat for us. We didn’t have the eggs in refrigerator always(like I do now), but whenever we wanted to eat them, my dad would buy fresh ones from stores. I still remember this thin guy (one of dad’s patients) who used to bring us very fresh eggs occasionally as a gift. Our favorite among all egg dishes was this delicious egg curry.
I have been playing with this a lot, but nothing can be compared to this original one that aayi makes. She usually serves this with chapathis for breakfast (yes, chapathis were/are breakfast items for us since we are mainly rice eaters). Somehow this is one of my all time comfort food. Even though I make this very often, I don’t seem to get bored of it. Whenever this is made, I usually eat few bites more than my normal. I absolutely love this.
4-5 boiled eggs
1/2 cup fresh/frozen coconut
1 tea spn fennel seeds(badishepi)
1/4 ” piece nutmeg
1/2 tea spn caraway seeds (shah jeera)
1 tea spn chopped garlic
1/2 cup chopped onion
4-5 red chilies
1/4 chopped tomatoes
Heat oil and fry cloves, cinnamon, fennel seeds, nutmeg, caraway seeds, pepper, red chilies till nice aroma comes out. Add garlic, 1/4 cup onions and fry till onions turn slightly brownish. Now add coconut and fry for 2-3mins. Grind these together to a smooth paste.
Heat little oil and fry remaining onions till they turn brownish. Add the tomatoes and fry for 2-3 mins. Pour the coconut paste, salt, little water to bring it to thick gravy consistency and cook till the paste starts boiling.
Remove the shells off the boiled eggs and cut into half. Slowly slide these pieces into the gravy and cook for another 2mins.
Serve hot with chapathis.
Serves : 3-4
Preparation time : 20mins