If one ever judges ingredients based on their versatility, eggs are going to make it to the top of the list. As a cooking ingredient, eggs have not only been used as thickeners and emulsifiers, but have also been used as a rich source of protein for thousands of years. The Asian continent alone produces around 59% of egg production in the world. Be it scrambled, boiled, poached, or pan-fried, it is common to find eggs in almost all the Asian kitchens. The mostly commonly used eggs are that of chicken, quail, duck, and goose. It is quite intriguing to see how different countries eat this ingredient in a number of different ways. In countries like India and Ethiopia, hard boiled eggs are served with curries. While people in the US put eggs in their salads, the British make Eggs Benedict out of them and Italians like their eggs a bit deviled up.
Talking about the different dishes made from eggs, we bring you the recipe our very own desi egg stew or egg curry, which will not only fill your palates with desi flavours but with just like the ones you have at dhabas.
Ingredients:
For roasting the eggs:
• 2 tsp oil
• ¼ turmeric powder
• ½ garam masala
• ½ red chilli
• 5 eggs
For making the egg curry:
• 1 tsp oil
• 7 cloves of garlic
• ½ inch ginger
• 1 green chilies
• 4 tomatoes (pureed)
• ½ tsp cumin
• ½ tsp turmeric
• 1 tsp red chilli powder
• 2 tsp gram flour (besan)
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp kasuri methi
Whole spices:
• 1 bay leaf
• 4 cloves
• 1 green cardamom
• 1 cinnamon stick
Method:
For roasting the eggs:
1. Take 5 eggs and boil them. Once they are boiled properly, peel them and keep it aside.
2. Now, heat oil in a pan.
3. Add red chilli, turmeric powder and garam masala in the oil.
4. Add the boiled eggs in the pan and make sure to coat them well in the spices until they turn golden brown.
5. Take them out and keep them separately.
For the curry:
1. In the same pan, add 2 tablespoons of oil.
2. Add a pinch of cumin and let it crackle. Now add all the whole spices like a bay leaf, cinnamon stick, cardamom and cloves and fry them for a minute.
3. Add chopped ginger and garlic (you can also add ginger garlic paste if you want) and after a minute, add chopped onions in the pan.
4. Saute for 5 minutes until the onions get a nice golden brown colour.
5. Add two spoonfuls of gram flour (besan) to the mixture along with all the powdered spices like turmeric, coriander powder and red chilli powder (use Kashmiri laal mirch to get that vibrant colour).
6. Roast them for 3-4 minutes until the mixture stops sticking to the pan.
7. Now, add tomato puree and salt and cook until the oil starts getting separate from the mixture.
8. Add water to adjust the consistency of the curry. Cook until the oil starts to flow on the top.
9. Finally, add a tablespoon of garam masala, crushed kasoori methi and the roasted eggs.
10. Cook for two minutes garnish it with fresh coriander leaves.
Try this soulful recipe with rice or naan. After all, an all-rounder ingredient like egg shouldn’t be restricted to your breakfast scenes.