Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more



Today I was in the mood to some spicy, non vegetarian food. The only thing I had at home was eggs. With winter slowly setting in and with the dull gloomy weather I wasn’t up to it to make something very elaborate. So settled for another quick egg preparation.  This can be had as a starter or as a side dish. Hope you enjoy it as much as everyone at home did! 😀

This is what you’ll need

Eggs: 4

Onions: 2

Garlic: 4 cloves

Ginger: 1/4″ piece

Tomato: 1

Mustard seeds: 1tsp

Curry leaves: Few

Chilli powder: 1tsp

Pepper powder: 1tsp

Garam masala: 1/2tsp

Coriander leaves: To garnish

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Boil the eggs. Remove the shells, cut into quarters and keep aside.

2. Slice the onions, tomatoes, garlic and coriander leaves. Grate the ginger.

3. Heat oil in a pan and season with the mustard seeds. Add the curry leaves, onions, ginger and garlic. Fry for a couple of minutes, until the onions are translucent.

4. Add the tomato and cook until pulpy.

5. Add the chilli powder, garam masala, pepper powder, salt and the eggs. Mix gently taking care that the egg yolks remain intact.

6. Garnish with chopped coriander leaves and a dash of pepper. Serve hot.

Approximate preparation and cooking time: 30 minutes

Serves: 4





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