As I said I will be cooking for two for the next couple of weeks. That means I really have to think of dishes that are quick to make, and something that can be made in less quantity as well. Of course how much you make depends on how much you add. So I reduced the onions and spices to just make for hubby dear. Since I planned to make something with eggs, it has to be just for him. The gravy turned out enough for two, but the eggs were just used up.
I always look out for new dishes to be made with egg, as this is much easier to make. I remembered Kamalika’s Tirunelveli Style Muttai Kulambu and adapted to my own style adding few more spices as I went. Hubby dear said I could’ve added some more spice, but then that’s something you can always add up!
Since both of us were feeling so jobless all of a sudden, he offered to click pictures as I did the gravy. Both chapatis and gravy took about 20 – 30 mins of cooking time.
Eggs – 3 nos
Onions – 1 medium
Red chili powder – 3/4 tsp
Coriander powder – 3/4 tsp
Salt to taste
Roasted cumin powder – 1/2 tsp
Fennel Powder 2 pinches
Turmeric powder 2 pinches
Tamarind extract – 2 tsp
Coconut Milk – 1 cup
Water – 1/2 cup
Oil – 2 tsp
How to make the Egg curry
In a non stick pan, heat the oil, saute onions till brown. Add chili powder, coriander powder, turmeric powder, cumin powder, saute well. Add the tamarind extract and water. Bring to boil.
Add coconut milk, adjust spice, add fennel powder.
When the gravy comes to a boil, break each egg and gently pour into the gravy making sure not to disturb. Once you have added all the eggs, cover with lid without stirring.
Cook in simmer for 5 mins. Once the white and yolk turns colour, the gravy is done.
Garnish with coriander leaves and serve with chapatis.
Will be back with another quick meal idea.