EGG DROP CURRY

W

hen I've made the same curry about 5 times in the last three weeks, it might indicate that  it's a good one!I am usually not the one to make the same curry repeatedly, atleast not this frequently but the flavours of this egg curry are so basic yet so comforting. The method is extremely simply yet time saving. You get the drift, right? This is a curry that you can pull of in no time at all! Usually, when I make my Nadan Motta Curry where I  need to hard boil the eggs separately and peel them later. Here, it's all made in one pot and the results are fantastic!

The only thing I would suggest you to use would be a little spacious pan. You need to break open the eggs slightly apart from each other, so that they get their own space to cook. Also, if you feel like flipping them towards the end, you need that little room to wiggle your spatula around without breaking the eggs. Other than that little tip, I can only ask you to make this curry as soon as you can because you will love it! It pairs perfectly with Appam, Chapathi, Pathiri, Idiyappam,White Bread, Rolls etc. I found this lovely,quick recipe from here.

Talking about Appam reminded me of the recipe that I have been making for a few weeks now. It's such a quick one and doesn't need more than 30 minutes to make it...yes, from start to finish. Amma shared that recipe with me and it makes such soft, wonderful Appams. I am hoping to share it with you sometime. I have so much planned and photographed for the blog but when it comes to sitting down to write about it, it requires a little more time than before. It could be the age catching up on me or it could be that it's crazy right now with everyone being at home! :-)

EGG DROP CURRY

Serves 4

Ingredients:

4 large eggs

4 tomatoes, diced

1 large onion, diced

3 tablespoon oil

1 teaspoon fennel seeds

1/2 teaspoon ginger garlic paste

1/4 teaspoon turmeric powder

1/2 tablespoon Kashmiri red chili powder

1 tablespoon coriander powder

1/2 - 1 cup coconut milk*

Salt

Coriander leaves for garnish

Method: Heat oil in a wide saute pan on medium heat and once hot, add the fennel seeds and let it sizzle. Then add the onions and a pinch of salt and saute until the onions are translucent. Add the ginger garlic paste and stir for 30 seconds followed by the diced tomatoes. Cook until the tomatoes loses it's shape and becomes mushy.Add the spice powders and 1/3 cup water and cook stirring occasionally until the curry becomes little thick,about 2-3 minutes. Add the coconut milk and let it come to a boil. Reduce the heat to low,check for salt and then crack open the eggs directly onto the curry. Do so gently and open the cracked eggs close to the gravy. Cover the pan with a lid and let it simmer for 15 minutes or until the eggs are cooked. Serve the curry garnished with coriander leaves.

* The original recipe called for 1/2 cup coconut milk but I have been using 1 cup. I felt the gravy was too less with just 1/2 cup. Maybe my pan is wider or my coconut milk was thick. So use your own judgement here. This is a slightly thick gravy and not a watery one, so don't be tempted to add a lot of liquid.

If you feel the need to flip the eggs around 12 minutes, please do so. I flip ours because we like them set on both sides.

I must admit that whenever I've made this curry, it's as if I've haven't made enough. It just vanishes before I can even think of taking a photograph of it. Every time I've shared the photographs on my Instagram account, my inbox literally gets flooded with recipe requests from so many! I feel terrible to tell them that I will share it the next time I make it because that's what really happens in our home. Everything I make vanishes...unless I fight with them saying I need to click pictures first before they get a taste of it. It used to be like that long, long ago...like in 2008-2009 time frame but it's all coming back especially after having two little ones who absolutely love to eat! :-)

Anyway, I hope you enjoy making this as much as I do on a weekly basis!