Egg Curry

I used to work at Indian Institute of Science (IISc) for a year after which I left the beautiful city of Bengaluru and settled in Ahmedabad with my parents since. During my IISc days, for lunch, my colleagues and I used to go to this God gifted, amazing Nati style place called Chandrappa Hotel on the busy streets of Mathikere behind MSRIT. They serve some mouth watering non vegetarian dishes like Garlic Chicken, Ginger Chicken, Pepper Pork, Mutton Liver Fry (MUST TRY!!) and probably like a million more such dishes. The beauty of this joint is that the taste will remain the same whether you go at the start of the year or at the end. I recommend all Benglurians to try this. Even if you can come from other cities in India, it's worth it. 

There is also a very unique dish they serve called Egg Mughalai. It is boiled egg (broken up or halved I don't remember, it's been more than a year since I left Bengaluru) served in a beautiful green aromatic gravy. I have made my version of this amazing recipe based on what I remember of the taste. (It tastes nothing like the hotel but still it's ok)

In this recipe, I have tried out something new here. To the cooking onion masala base, I added beaten curd in high heat so that it splits and releases it moisture. I boil it till all the moisture is gone and we are left behind with a beautifully tangy, aromatic masala base. To that I add the greens,  blend the whole mixture and put it back into the pan to cook. I add the eggs after.  

Check out the recipe down below and do share and subscribe to this blog for more recipes.  

Peace.

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Ingredients 

- 6 eggs, boiled and halved

- 3 medium onions, sliced

- 1 tbsp ginger-garlic paste

- 1 tsp asafoetida

- 1 tsp coriander seeds

- 1 tsp fennel seeds

- 1 tsp cumin seeds

- 4 cardamom pods

- 1 tsp mustard seeds

- 1 cup beaten curd

- 2 tsp turmeric powder

- 3 tsp chilli powder

- 2 tsp garam masala

- 1 tsp dry mango powder

- 1.5 cups fenugreek leaves

- 1.5 cups spinach leaves

- 1 cup mint leaves

- 1.5 cups coriander leaves 

- 1/2 cup of milk/ 2 tbsp cashew paste

- 1 tsp sugar

- salt and pepper to taste

- squeeze of 1/2 a lime

- 1 tbsp ghee

How to make Egg curry

• In a deep saucepan, dry roast the coriander seeds, cumin, cardamom, fennel and mustard seeds. Once they pop, add 2 tbsp oil and fry them. 
• Add the ginger garlic paste and fry for a minute after which you will add the onions.
• Season the onions and add turmeric, chilli, dry mango powder and garam masala. Fry for 5 minutes till onions are browned and spices are sticking to the base.
• Add beaten curd to this and let it split till all the moisture separated from the curd is released. You will be left behind with the semi-dry base that gives a beautiful tangy flavour to the dish.
• Wash the greens and add them to the onions and cook them till they are wilted (2 minutes).
• Blend the whole mixture till smooth and add it back to the saucepan with more water and simmer. Adjust the seasoning and add more spice powders if needed.
• Add the milk/cashew paste and sugar (optional) to balance the dish properly and give it more depth of flavour.
• In boiling water, add your eggs and cook till hard boiled (10-12 minutes)
• Once boiled, throw them in ice to stop the cooking.
• Peel them, cut them in half and drop them carefully into the simmering gravy. 
• Garnish with more mint, lime juice, coriander and ghee
• Enjoy.