Egg Curry

Just the other day I read in CNN that eggs are one of those 5 foods that should have a place in your diet. Can you believe that "eggs are high in dietary cholesterol, so they don't have a place in my heart-healthy diet" is just a myth? Read this 5 foods myth-buster to know more of a few heart-healthy diets.

Anyways, lets go ahead with our ingredients for egg curry.

Tomatoes - 2 large sized, diced
Onions - 1 medium sized, finely chopped
Green chillies - 3 slit vertically
Chilli powder - 2 tspn
Dhania/Coriander seeds powder - 1 1/2 tspn
Asafoetida - a pinch
Curry leaves - 5
Garlic cloves - 3 finely chopped or mashed
Turmeric - 1/4 tspn
Salt - 1 tspn or to taste
Garam masala - 1 tspn
Eggs - 4 boiled and halved vertically with shell removed
Oil- 1 tbsp

Preparation time: 10 mins Cooking time: 25 mins

Heat oil in a pan and add green chillies, garlic and curry leaves. As the garlic begins to change its color, add onions and saute well. When the onions turn transparent add turmeric, salt, dhania and garam masala powders. Mix the ingredients well and then add well diced tomatoes and asafoetida. Before water drains out of tomatoes, add chilli powder and mix the contents in the pan well. Now its time to keep the lid on the pan to let the tomatoes cook. It may take about 12 mins.

In a seperate pan, pour 5 drops of oil and place the vertically halved boiled eggs to fry. Let the base of the eggs get fried. Remember, the more the eggs get fried, the tastier they are to eat.

Once the tomatoes are cooked and appear as sauce on the pan, remove the lid and let the extra water escape. Now, add the fried eggs and let them soak in the gravy. Garnish with cilantro and serve hot. Tastes best with Aloo paratha, methi paratha, rotis, steamed rice or fried rice. Yummy!