When I Cook!

Simply Eggs!

Some music while you read on through: Deep Session Pt.1 by M≡V

Ingredients:

3-5 Eggs
3 Potatoes
1 Onion
1 Tomato
1-inch piece of Ginger
11-17 cloves of Garlic
3 Green chilies
fresh Coriander
3-5 Bay-leaves
dry Red chilies
Salt
Red-chili powder
Turmeric powder
Coriander powder
1/3rd cup of Mustard oil
refined cooking oil

Prep.:

Boil & peel the eggs.

Peel and cut the potatoes into quarters, chop the onion and tomato.

Slice the green chilies in julienne style, rinse and chop the coriander.

Ground the ginger & garlic into paste.

Cooking:

  

 

In a round-bottom wok, heat the mustard oil. Once the oil is hot, drop in the whole spices and green chilies, followed by the paste of ginger & garlic. Saute for a minute or two, then add turmeric powder, red-chili powder and coriander powder. Mix and saute for another minute, then add the chopped onions. Mix well, till the pieces are well coated with spices and the water from the onion begins to separate. Next add the potato pieces and stir and give them a proper coating of the spice mix. Now add the chopped tomato, saute till water from the tomato pieces begins to separate, pour in a cup of water and put a lid on the wok. Lower the heat/flame, and let it cook for another 7-10 minutes. 

Next up, in another wok, fill with refined cooking oil halfway up to the brim. Heat the oil. Deep fry the eggs whole, constantly gently shifting them around within the wok to ensure they don't stink to the bottom. Remove once the eggs begin to turn a shade of golden-brown; set aside to allow the excess of oil to drain away.

Once the eggs have been drained off, cut them into halves and place into the wok with the earlier prepared curry.

Stir gently and simmer for additional 5 minutes.

Garnish with chopped coriander while serving.

Service:

Savored best with Rotis or steamed Basmati rice.

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