Flavorful egg curry with exoctic Indian spices

Eggs are one of the most healthiest item on any food list. Any doctor would recommend it even to a vegetarian. A egg contains naturally occurring Vitamin D, 6 grams of high-quality protein, 300 mg choline, 5gm of fat (1.5gm of saturated fat) , high sulfur, vitamins, minerals and all 9 essential amino acids.It is true that it is taken up by the body directly. The presence of lutein and zeaxanthin in egg makes them good for the eyes. An egg a day can prevent muscular degeneration due to carotenoid. Choline present in egg helps to regulate the brain, nervous system and cardiovascular system. Eggs may prevent breast cancer.

In fact, a research from Harvard School had studied the link between egg consumption and heart disease. Regular consumption of egg may prevent formation of blood clot, stroke and heart attacks. I have noticed a good amount breakfast recipes with eggs in South Beach Diet. Dr. Arthur Agatston, cardiologist, author of South Beach Diet may believe this above fact. :-)

With all those information, I am sure that you guys would have guessed my post today. It is yummy Indian egg curry. Boiled and roasted eggs were cooked in a spicy onion-tomato gravy. The sweetness from onion and tomatoes blends exotically with the garam masala and spice powders. The more the onions were, the tastier the dish turns out to be. A wonderful mix of sweetness and spiciness leaves through the tongue at every spoonful of rice and curry.

I served egg curry with lemon rice yesterday. Its a perfect comfort food and we cherished every bite of it which left us with lovely taste through the taste buds and special memories of childhood through our hearts.This dish was my favorite lunch time menu during the school days. S & I ended up wrapping the dinner refreshing our childhood stories and pranks. Ah! lovely dinner to share and laugh about. Family dinners makes every dish extra tasty........

Ingredients

6 boiled eggs

2 tomatoes - finely chopped

3 onions - finely chopped

2 tsp ginger-garlic paste

2 tsp turmeric powder

1/2 tbs chilli powder

1/2 tbs corainder powder

2 tsp cummin powder

1 tbs oil

1 cup water

1 tbs curry leaves - chopped

Salt to taste

For the egg roast

1/4 tbs chilli powder

1 tsp turmeric powder

1/2 tbs corainder powder

1 tsp cummin powder

1 tsp salt

3-4 spoons water

For the masala

1 tsp fennel seeds

2 cardamon

2 cloves

1/2" cinnamon stick

Method

Deshell and cool the boiled eggs. Make slits across the eggs such that they are not broken and the shape is retained.

Mix the egg roast spices into a thick paste and apply it over the eggs. Sliding a little through the incisions. Fry them with 1/2 tbs spoon oil on a small kadai. Keep the roasted eggs aside.

Heat oil in a kadai. Once they are heated up, throw in the whole masalas, curry leaves and let them splutter. Add the onions and let it sweat. Sprinkle little salt over and cook them covered for 5-10min on a medium flame. Keep an eye on it and don't let it burn. When the onions brown, add the ginger-garlic paste and cook till the raw smell disappears. Throw in the chopped tomatoes and cook them for another 5-8 min.

Add the turmeric powder, chilli powder and coriander powder to the onion-tomato mix. Saute till the raw smell disappears and the oil separates out of the mixture. Add 1 cup water and cook covered for 5 min. Add extra 1/2-1 cup water, (if needed) and cook till they are done. Now add the roasted eggs and spoon the curry through the incisions and continue cooking. Sprinkle the cummin powder and adjust salt to taste.

Serve hot with rice/roti/chapati/dosa/appam or even simple bread.