Egg Drop Curry

-

 When you get super bored with the regular style egg curry, try this egg-drop curry instead. 

Why is it better & not boring you ask?? Well.. here's why...

  • You don't have to boil the eggs hence don't have to worry about them getting overcooked
  • Since you don't have to boil the eggs, you don't have to peel them - So YAY.
  • You don't have to fry the eggs before making the curry so  this is really a One-pot recipe (Unlike the regular egg curry which has steps & batches) 
This recipe will sound almost like Shakshuka but it's not. Shakshuka has lot more veggies & is almost dry-ish. This is a gravy based dish which is best enjoyed with white fluffy rice. No dal needed. 

What I used
  • 6 eggs (White or Brown - Your choice)
  • 1/4 red onion chopped
  • 1 tsp cumin seeds
  • 2 tbsp onion+ginger + garlic paste (The essential/basic Odiya masala paste)
  • 1 red tomato - chopped fine
  • Mustard oil to cook the gravy
  • Salt + Turmeric + Cumin+Coriander Powder + Garam masala
  • A heavy bottom stainless steel pan
  • Wooden spatula
Process
  • Make the gravy like any other curry so basically....
    • Heat oil --> Splutter cumin seeds --> Add chopped onions & fry --> Add masala paste & salt & turmeric --> Fry till raw smell goes away ---> Add tomatoes + Cumin + Coriander powder --> Fry with wee bit water until all masala is cooked & oil seeps from the sides (You know the drill) --> Then add warm water & cover the pan --> let the gravy boil
  • Once the gravy is boiling, reduce the heat to low-medium & remove the cover. Ensure that the gravy is not boiling anymore
  • Break one egg into a small bowl (Make sure it does not have any egg shells) and carefully slide the egg into the gravy.
    • Alternatively you could directly break the egg on top of the gravy (literally drop the egg in the curry) if you are sure that the eggs are fresh. 
  • Once all eggs are dropped into the gravy, cover & cook on low-med. heat for about 12-15mins. Do not open cover before that. 
  • After 15 minutes, open the cover & check the eggs - They will be cooked. 
  • Sprinkle Garam masala powder on top & mix very very gently. Keep the pan covered until ready to serve. 
Enjoy this yummy egg-drop curry with white fluffy rice. 


Comments

Post a Comment

Popular posts from this blog

Chicken Patra Poda

-
Image
 Since the last few days, I have been binge watching YouTube videos of some Odiya Vloggers in the US. There are some really entertaining folks who sing & dance & go about their lives while sharing ups & downs with us (their subscribers). Sometimes they get too personal but it's the age of Social Media so I guess that is perfectly fine if the creator is OK with that. These folks that I watch are mostly girls ..Actually they are all girls.. hmm.. time for me to expand the scope a bit?? may be !!.  Anyways, one of the girls, lives in the eastern part of US & has a HUGE Odiya friends circle who meet almost every week for a party or picnic or potluck and she makes these yummy (almost) contemporary style Odiya food recipes that it makes me want to go back to the east coast & make her my sister. Yes, I used to live there & the first chance I got I left because of the harsh winters. I just could not bear the mere thought of getting up at 7am in the morning ...
Read more

Gluten Free Almond Flour Mango Cake

-
Image
 Here's my take on the Gluten Free mango Cake.... There's not a story behind it other than the fact that I am trying to reduce sugar & gluten in my diet due to the health reasons & this cake gave me everything that I need for those late evening sweet cravings without feeling guilty or sad or having to plan extra time on the treadmill the next day.  This cake is made from almond flour so it's on the denser side & not entirely fluffy BUT it is soft & makes for an awesome tea time accompaniment.  Here's what I used... Wet ingredients 1 cup mango puree 3 eggs 2 tsp vanilla extract 1/4 cup vegetable oil (or butter) Dry ingredients 2.5 cups of Almond flour 2 tsp baking powder Process First mix all the wet ingredients in a clean bowl using a wire whisk Then add in the baking powder & almond flour Mix nicely using a spatula - DO NOT USE Wire whisk  Transfer the contents to a greased 10 inch round cake tin Bake until tooth-pick comes out clean on 325 F for...
Read more

Masala Atta Chakuli

-
Image
"Chakuli" in Odisha comes in mainly three forms: Regular Chakuli - Made with Dosa batter (Rice + Urad Daal) -  Maida Chakuli - Made with Maida a.k.a Refined All-purpose flour And finally Atta chakuli - Made with "Atta" a.k.a Whole wheat flour Atta Chakuli is usually a form of sweet pancake in Odisha. It is a very good breakfast usually made on week days where making roti/paratha is either boring or time consuming. Growing up, I was not a fan of the dish though because it is sweet & as a kid I did not have a sweet tooth. I still don't & I think I am blessed because sugar kills (like literally).  This recipe was a result of three things... - I was sick of eating rice & poha (basically gluten-free) and wanted something different but should have tons of veggies 🍅 🌽 🌶  - I wanted something that is NOT sweet - I did not want to make roti (I am not very good at it & the Rotimatic is resting in the garage) Because of the above mentioned reasons, I sta...
Read more