This recipe is courtesy of my husband Anand. When we were living in Stockholm in the year 2000, right after our marriage, there was one afternoon when I was attempting to make an egg curry. Devoid of certain ingredients, I was completely lost as what to do..Anand came into the picture and just added this and that and the rest is history! We were both taken by surprise, but till today I believe Anand saved that day!!
Ingredients (for 4)
8 boiled eggs 2 tbsp. canola oil 1 big onion, chopped 5 garlic cloves, chopped 1/2 red medium sized bell pepper 1/4 green medium sized bell pepper 1/2 green chilli
2 large tomatoes, chopped 5 stalks of coriander leaves, chopped
2 cups water Salt for seasoning
Extra coriander leaves for garnishing
Method Heat the oil in a medium saucepot and fry the onion and then the garlic. After 3-5 minutes, add in the bell pepper and green chilli and sauté further.
When the bell peppers have cooked, add in all the seasonings, salt and finally the tomatoes and coriander leaves. Pour in 1/2 cup water and let the whole curry simmer till the tomatoes have become soft and mushy. This should take around 5 mins on medium heat.
Blend the curry till it becomes smooth and creamy. Pour this back into the pot and then pour in 1 and half cup water into the blender to wash it out and pour this back into the pot too. Let the curry simmer for 5 mins on medium heat.
Add in the boiled eggs and after another 5 mins, Serve warm with any rice dish and a veg dish to complete the meal.
Egg Curry served with Cilantro Rice and Ginger Infused Cauliflower