Having explored diverse cuisines of the world, today I am back to my roots of traditional Indian cuisine. Like its populace, Indian cuisine is highly region-specific and diverse. It is also largely influenced by the religious and cultural practices of its populace. History of our nation recounts how people from different parts of the globe who landed here either for exploration, trade or for expanding their kingdom, left their imprints in the food habits of the country. We too have imbibed their cuisines with open arms and incorporated these into our culinary culture with necessary modifications to suit our taste buds.
Though each state or region has unique food habits, there is one common thread which runs through these different culinary practices. Indian cuisine is mostly curry-based which is a gravy-like thick sauce with meat, fish, vegetables or cottage cheese in it, though the spices vary from region to region.
I belong to that part of India which is renowned for its food and culture. A distinct feature of its cuisine is that most of the ingredients, be it veggies, fish or meat are marinated in turmeric and salt and sauteed before adding to the gravy. Another feature is the liberal use of mustard paste and poppy seeds paste in many dishes. My today’s post is an egg curry which is considered to be a delicacy in our kitchen. Boiled whole eggs marinated with turmeric and salt and sauteed before adding to a rich onion and tomato gravy seasoned with traditional Indian spices.
PREPARATION TIME-15 Min, approx.
COOKING TIME-30 min, approx
- Eggs- 4 nos
- Onion- One large, finely chopped or grated.
- Ginger- garlic paste- 1 tbsp
- Tomato- One large, chopped
- Turmeric powder- 1 tsp
- Kashmiri red chilli powder- 1 tsp
- Whole dry red chillies- 2 nos
- Cinnamon stick- 1”
- Green cardamom- 2 nos
- Whole black pepper- 5-6
- Sugar- ¼ tsp
- Salt- ½ tsp or to taste
- Cilantro- 1 tbsp finely chopped (optional)
- Oil- 3 tbsp
- Boil eggs for 10 min with a little salt. Salt makes it easier to remove the shells.
- After removing the shells, marinate the eggs with turmeric and salt.
- Put 1 tbsp oil in a wok and shallow fry the eggs till it turns red.
- Remove the eggs and in the same wok add 2 tbsp oil.
- When the oil reaches smoking point, add whole red chillies, cinnamon stick, cardamom and black pepper.
- Add chopped onions and sauté till it becomes translucent.
- Add ginger-garlic paste and fry for a few minutes.
- Add tomatoes and mix with the onion well.
- Add the spices and mix well stirring continuously on low flame.
- Put some sugar.
- When the tomatoes become mushy add salt and add some water, say ½ cup. Give it a nice stir and cover with a lid and cook on low heat till the gravy reduces to half.
- Add the fried eggs and cook for another 2-3 min uncovered.
- Decorate with chopped cilantro and serve hot with plain rice or Indian bread (roti).
It’s a traditional Indian recipe and an all-time favorite for egg lovers.
Any oil can be used as a medium of cooking, but mustard oil adds extra tinge and steals the show.
Reduce the quantity of whole red chillies if you prefer less spicy food or replace it with green chillies.
Simple boiled eggs can be transformed into a delicacy with just onion and tomatoes complemented by some condiments. Egg curry is prepared in almost all states of India with some minor variations but each has its distinct taste and flavour. Simple yet delectable – no wonder it’s considered to be a comfort food throughout the country.