Aebleskiver Pan Egg Curry

A typical Aebleskiver Pan

Aebleskiver pans are special cast iron pans with several hemispherical holes. The term Aebleskiver actually refers to traditional Danish pancakes which are light and fluffy like popovers. My mom uses this pan to make fluffy savory egg balls which are then dropped into a tamarind based curry. Served with a light coconut rice and a vegetable side dish, it makes a hearty delicious meal. My girls favorite  dish of their Nanimma (Grandma)! An elaborate recipe but so worth the effort :)).

The recipe below is for 6-8 people.
Ingredients for Egg Balls (makes around 30)
For grinding
3 tbsps. roasted gram
12 cashewnuts
1 cup onion
2 stalks curry leaves
3 tbsps. grated coconut
1 green chilli
1 tsp ground ginger

6 eggs beaten
3/4 tsp garam masala
3/4 tsp cumin powder
3/4 tsp salt

Method for Egg Balls
Grind all the ingredients under grinding till smooth and add it to the beaten egg. Then add in the spice powders and salt and whisk it all together.
Heat and grease the ableskiver pan and pour this egg batter into each hole only up to 3/4 full. When it is browned below, use a fork and a spoon to quickly flip it over so the underside gets browned as well. Drain the egg balls on a kitchen towel and keep aside.

Ingredients for Tamarind Curry
 2 tbsps. tamarind pulp dissolved in 8 cups of water
1 onion chopped finely
1 tsp ginger garlic paste
2 medium tomatoes cut into 8 wedges
3 tbsps. coriander powder
1 tsp cumin powder
3/4 tsp turmeric powder
1/2 tsp ground black pepper
1 and 1/2 tsp chilli powder
1/2 tsp fennel powder

For tempering
2 tbsps. canola oil
1/4 tsp mustard seeds
3/4 tsp urad dal
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
2 stalks curry leaves
1 tsp chilli powder

Method for Tamarind Egg Curry
In the 8 cups of Tamarind water, add in all the ingredients stated upto the fennel powder.
Heat the oil in a medium sized deep pot and start frying the tempering ingredients except for the chilli powder.
When you add the chilli powder, reduce fire and add in the tamarind water mix.
Let the curry simmer for 15 minutes and then add in 3/4 cup ground grated coconut for thickening the curry. After 5 minutes, add in the cooked egg balls and let it simmer for another 15 mins.
Serve with a light coconut rice (my next recipe) and a simple vegetable dish.



 
 
 

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