My mother often tells me that simple ingredients sometimes make an awesome recipe. She says that when we add a lot of spices or ingredients to a dish, we mask the actual flavors of the vegetables or main ingredients in it. I realized the truth behind it only when I started cooking myself. Now I understand that for some recipes, just keep it simple and this is one such recipe.
Cooking time: 20 mins
Preparation time: 10 mins
Hard boiled eggs – 4 (remove the shell)
Onions – 1/2 cup (finely chopped)
Tomato – 1 cup (finely chopped)
Green chilli – 4 (slit lengthwise)
Curry leaves – 4 or 5
Garlic cloves – 4 or 5
Mustard seeds – 1 tsp
Cumin seeds/Jeera – 1 tbsp
Asafoetida/Hing – ½ tsp
Red chilli powder – ½ tsp
Turmeric powder – 1 tsp
Kurma masala powder – 1 tbsp (optional, may use garam masala powder instead)
Coriander powder – 1 tsp
Thick curd/yogurt – ¼ cup
Dry fenugreek leaves/Kasoori methi – 1 tbsp (crushed)
Salt – to taste
Oil – 2 tbsp
Coriander leaves – to garnish
- Prick the boiled eggs with a fork and keep aside.
- Heat oil in a deep pan and add a pinch of turmeric powder.
- Add the eggs and fry them for about 3-5 minutes or until a nice golden crust forms on the eggs on all sides. Remove from pan and place aside.
- In the same pan add the mustard seeds, cumin seeds and asafoetida. Let them splutter.
- Add the curry leaves, garlic and green chilli and fry for a minute.
- Add the onions and fry till they turn translucent.
- Add the turmeric powder, red chilli powder, coriander powder and kurma masala powder and fry for 2-3 minutes.
- Add the tomatoes, salt and cover and cook for about 5 minutes.
- Add some water, yogurt, fried eggs and dry fenugreek leaves. Let it simmer for another 5-8 minutes until thick gravy is formed.
- Remove from heat, garnish with coriander leaves and serve with plain rice or roti.
- You may add some sesame seed powder to the gravy. It gives a different taste to the dish.
- Instead of yogurt you may also add some fresh cream but that would increase fat levels a bit.