Egg / Vegetable Curry

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My husband (V) loves a gravy to go with his rotis. Since I am a sucker for compliments a gravy is a sure way to get his indulging compliments ;). It warms my heart to see him mop his bowl shinning bald of the curry. With this in mind, I humored him with an egg/vegetable curry and thought it will be a good start to blog as well. Here is how I made it.

Egg Curry or Stew:

Eggs - 6

Onions chopped - 1 Cup

Ginger - 1 Tbsp

Green Chillies - 8 medium size

Garlic - 1 Tbsp

Coriander Powder - 2 Tbsp

Garam Masala - 1 Tspn

Water - 2 - 3 Cups (choose according to desired thickness of gravy)

Coconut Milk - 1 Cup

Curry Leaves - 1 Sprig

Potato - 1

Beans - 6

Carrot - 1

Oil - 2 Tbsp

Method:

1. Boil Eggs and keep aside

2. Heat oil in a pan and slide the onions in. Saute until onions are translucent.

3. Add ginger, garlic and curry leaves in the order mentioned and stir each for 2-3 minutes before adding the next ingredient.

4. Add turmeric, coriander powder and garam masala and stir for 2 minutes.

5. Add the vegetables in and stir

6. Pour water and cook this till potato is done

7. Pour in the coconut milk and let it heat on low fire. Switch off the stove or take the pan off heat once the mixture has heated through but not boiled. You know its heated through when the spatula used for stirring when lifted off the curry gives off a smoky vapor

8. Put the eggs whole or cut in half into the curry

Garnish:

Cut tomato in round and place them on top of the curry.

This way you have a egg curry for a meal and if you have some left over with out the egg you have a vegetable curry. Two in one! :)

If you like this please let us know we are glad you stopped by and will love to hear from you.

Note: If you don't eat eggs avoid the eggs to make it a vegetable stew and you can add peas and cauliflower as substitutes a cup both together

Contributor: Sunitha