DISGUISED EGG CURRY (EGG COOKED IN CASHEWNUT/ POPPY SEEDS SAUCE)

This dish is one of my family's most favorite one. I end up cooking this in almost every dinner party we throw or in any potluck.....cos people cannot really guess the main ingredient I have used in it. And I get really thrilled when they blink about its making ;-)))).

Trust me, when you make this, nobody can ever find out that there is egg in it!!!

You will have loads of fun asking friends to make their guesses and I am sure you will feel on the top of the world when people say "Wow I really couldnt find that" ;"God never thought that it could be egg"; "hey I thought it to be paneer"....hmmm now I guess you guys are curious to know my recipe. Let me not bore you with a long prelude.I hope you guys will love the recipe.

This is my entry for Sudeshna’s Non-veg recipe event (Sep 15 2008).

INGREDIENTS

For the disguised eggs:

• 1 finely chopped onion
• 3 beaten eggs
• 1/2 tsp cummin seeds
• 1 tsp chilli powder
• 2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• Salt
  

For the sauce:

• 2 finely chopped onions
• 1 cup tomatoe puree
• 1 1/2 tbs ginger-garlic paste
• 2 tbs chilli powder
• 3 tbs coriander powder
• 2 tsp turmeric powder
• 1/2 tbs Kasuri meethi
  
• 3 tsp garam masala
• 1 tsp mustard seeds
• 1 tsp cummin seeds
• salt
• oil

Paste:

• 1/2 cup Cashewnut
• 1/2 tbs kasa-kasa / poppy seeds
• 2 cups milk

METHOD

Disguised Eggs:

Beat the egg along with all the ingredients in a small bowl. Transfer them into a cooking bowl greased with oil. Steam cook them like idlies.

Once done allow them to cool and invert the vessel on to a working board. Cut the stem cooked egg into small cubes.(Have a look at the picture).

Gravy:

Make a fine paste with cashewnut and poppy seeds in milk. Keep aside.

Heat oil in a kadai. Add mustard seeds and cummin seeds. Saute the onions for about 5min. Add the ginger-garlic paste and cook till the raw smell disappears.

Add the turmeric powder, chilli powder and coriander powder. Saute for 5min. Add the cashew-poppy seeds paste. Bring the milk to boil. Keep stirring to avoid curdling of the milk. Add the tomato puree and cook till the raw smell disappears. Cook on low flame with the lid on for about 10min.

Add garam masala and kasuri meethi. Always place the kasurimeethi on your palm and rub it with the hands over the dish. Mix thoroughly. Now add the egg cubes and garnish with coriander leaves.Add salt to taste.

Serve hot with rice/roti.