Egg Curry

Egg Curry is always the fallback option when you feel like having something non-veggie and do not want to cook meat. Also egg is that one staple which kind of falls into the veggie and non-veggie category. When I think of egg curry, the first thing that comes to my mind are those breakfasts from "Amritha Restaurant" during my Technopark days (my office location back in Kerala, India), with soft 'n yummy Appams and spicy Egg Curry. As I am writing this, I can run a boat in my mouth! Egg curry is made in different form/fashion in different regions of India and the one I have here is a South Indian style. 

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Serves 6-8 people

Coconut Oil	- 3 tbsp
Onion	- 2 (thinly sliced - around 1.5 lbs)
Ginger Garlic Paste	- 2 tbsp
Turmeric Powder	- 1/4 tsp
Chilly Powder	- 2 tbsp
Coriander Powder	- 2 tbsp
Garam Masala	- 1 tsp
Boiled Eggs	- 8
Salt	- to taste
Water	- 2 cups
Curry Leaves	- 2 twigs

1. Heat oil in a pan and add the thinly sliced onions and saute it until they start to turn brown. Do not let them burn, the onions should just start to caramelize.
2. Add the ginger garlic paste and saute until the raw smell is gone.
3. Add turmeric powder, coriander powder, chilly powder and garam masala and saute for 10-12 minutes in medium flame until the whole mixture has a deep brown color.
4. Add water, curry leaves and salt to the masala and stir to mix well. If you want a dry curry, you can reduce the amount of water or not even add it.
5. When the water starts to boil, turn off the stove.
6. Place the boiled eggs cut into half on top of the curry carefully and pour some gravy over it to make sure they get coated with the masala. You would not want to stir the gravy with the eggs, as it would break the eggs.
7. It would be ideal to close the pan and keep it aside for 5 minutes before serving.

This curry will be perfect with Appam, Idiyappam, Chappathy, Paalaada or any other breakfast item. This egg curry also brings to my mind, the jingle most Indians would remember! (It is a jingle that used to play on TV as an Ad for Eggs. In a nutshell, it means you should eat eggs daily in one form or the other- omlet, fried or boiled - be it Sunday or Monday)

Meri jaan, meri jaan, murgi ke anday!

Omlet khilaoon, fried khilaoon, boiled khilaoon!

Khilaoon murgi ke, murgi ke, ande hi ande! 
Sunday ho ya Monday, roj khaayein ande

Scrambled Eggs

Does this even call for a posting in this space? Scrambled Eggs are so simple to make, that I was confused as to whether I should do this as a post in here. But then, this is my life saver recipe and one of my family favorites. I make this when I do not have that much time to cook or when I am not in a mood to cook and still want to eat something tasty.

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Serves 4-5 people

Oil	-3 tbsp
Eggs	- 4
Onion	-1 big (around 1 lb)
Green Chilly	-3
Chilly Powder	-3/4 tsp
Grated Coconut	-1/2 cup
Salt	-to taste

1. Heat the oil in a pan and add the finely chopped onions and little salt and saute well.
2. When the onion turns translucent, add the finely chopped green chilly and chilly powder and saute for a minute.
3. Add the grated coconut and mix well for a minute or two.
4. Beat the egg with enough salt.
5. Add the beaten egg to onions and keep mixing. Add salt, if needed. Continue this until the egg is completely dry and scrambled. This could take up to 10 minutes.

This could be eaten like a thoran (stir fry) with rice, on its own or with rotis. My favorite combo with this is Chapathi. Also you could make sandwiches with this mixture. I am sure most of you make this in one form or the other. This is definitely a quick 'n easy recipe which is super yummy! Sending this to Any One Can Cook Series.

Easy Egg Curry

Curries that can be made in a hurry always come to help. This recipe is one of those. It is an Egg curry where you do not need to hard boil the eggs. When making egg curry, hard boiling the eggs is the part that is time consuming, at least for me - boil it, cool it and then de-shell it. So this curry takes off all that additional steps out of your cooking.

Oil                              - 2 tbsp
Onion                          - 2 chopped
Ginger Garlic paste      - 1 tbsp
Turmeric powder          - 1/4 tsp
Kashmiri chilly powder  - 1 tbsp
Coriander powder        - 3/4 tbsp
Garam Masala             - 1 tsp
Eggs                           - 6
Curry Leaves               - 1 twig
Water                          - 2 1/2 cup
Salt                             - to taste

1. Heat the oil in a pan and add the curry leaves.
2. Add the onions and saute it till they start to turn brown.
3. Add the ginger garlic paste and saute for a minute.
4. Add Turmeric powder, Chilly powder, Coriander powder and Garam Masala and saute for a minute or two.
5. Add water and salt to taste and let it boil.
6. Break the eggs and drop it into the boiling gravy. Space it evenly.

7. Close the vessel and let the eggs cook for a few minutes. Once the eggs are done, your curry is ready.

Enjoy your egg curry with Roti or Bread!