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Hi, this is Rachita. I like cooking but sometimes I
get tired of seeing recipes with traditional garam
masale in it because they end up tasting almost the
same (maybe just to me ;-) ). So this is a variation
of egg curry. Hope y'all who try it like it. It
shows some of my Bihari roots!
Rachita_Ruchi@yahoo.com
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Mustard Egg Curry
Ingredients
Boiled eggs - 4
Mustard paste - 4 table spoons
Mustard seeds - 1 tea spoon
Tomatoes - 3 medium sized (grind in mixie without
water or use ready-made paste)
Garlic- 4-5 cloves chopped fine or paste
Dry Laal Mirch whole - 2
Water - 320 ml. or more depending on your gravy needs
Regular Oil - 2 table spoons or more if needed
Haldi, Mirch Powder, and Namak - 1 tea spoon each or
by taste
Method :
- In a sauce pan or kadhai, fry the eggs with a
little oil till they become dark sunahare. Covering
it helps with the splatter. Check them every now and
again or they will burn.
- Take them out and make at least 3 incisions with a
knife on each egg making sure not to break the eggs
- In a kadhai, heat some oil then splatter the
garlic, mustard seeds, and laal mirch
- Add the mustard paste, haldi and mirch powder
Wait till the mixture separates (usually takes two to
three minutes) then add the tomatoes' paste and namak
and fry for ten minutes on medium heat
- Now add some water and let it come to a boil on
high, add the eggs and cover for ten minutes on medium
high
- Serve with Puri, Paraanthe or Roti (or if you are
lazy like me then with Rice Pulao!)
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