Egg Curry (Dhaba style)

Egg Curry (Dhaba style)

Egg curry

Mouth watering egg curry made in dhaba style. Easy to cook and extremely delicious, this egg curry will leave you craving for more. It can be served with roti, rice, paranthas and the list just goes on.

What you need:

• 1 bay leaf
• 1 inch cinnamon 
• 1 big cardamom
• 1 tsp cumin
• 2 tsp red chilli powder 
• 2 onion (medium)
• 1 tsp ginger garlic paste 
• 1/4th tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp cumin power
• 1/2 tsp black pepper powder
• 2 green chillies (small)
• 2 tsp lime juice 
• 1 tsp garam masala power
• Tomato purée of 2 large tomatoes 
• 4 boiled eggs
• 2 tbsp oil
• Salt to taste

Method:

1. Heat 2 tbsp oil in a pan. Add bay leaf, cinnamon, cardamom and cumin. Fry for 1 minute.
2. Add chopped onions, fry till golden brown. Add the red chilli power and ginger garlic paste. Fry till oil separates.
3. Add the tomato purée along with other spice powders. Cook on low heat for 10-15 minutes till all the ingredients combine. Add 1/2 cup water in between.
4. Do not burn the paste. Add salt and boiled eggs and green chillies. Cook for 3 minutes.
5. Serve hot with rice, rotis.

Tomato - Egg Burji

Tomato - Egg Burji

Easy to prepare but tasty.  Can be served with chapattis or carried in the lunch box conveniently. To hasten the cooking,tomato puree is used here. However, tomato can be chopped finely or grated. Bafad powder can be replaced with any sambar or curry powder.

You need

2 eggs beaten well

1 big tomato pureed/grated/chopped finely

1 big onion minced

1 tsp bafat powder

1 sprig curry leaves chopped fine

Little coriander leaves (optional)

1 Salt to taste

1 tsp oil/mustard seeds

·     Heat a nonstick or thick bottomed pan, add oil.

·     When oil is hot add mustard seeds. Let them crackle. Add curry leaves

·      Add onions and fry for two minutes, add tomato puree, mix well and cook till the puree dries out about five minutes.

·     Add salt and bafad powder, mix well. Check the taste.

·     Add beaten eggs and mix well. Close the lid and let it cook for 2-3 minutes. When the mixture becomes thick, keep stirring for a minute or 2..

·     Check the taste, adjust salt,  close the lid and cook for two minutes.

·     Put off the stove and let the eggs cook for 2-3 minutes on its own.

·     Add chopped coriander leaves.

·     Mix well and serve with chapathi or rice.

Other dishes which use Bafat powder
Drumstick Flower Sambar (Nugge Hu)

Egg Burji with Methi Leaves

Methi Leaves Egg Burji / Menthya Soppu/ Fenugreek leaves

Tiny Methi leaves though slightly taste bitter, have medicinal properties. Available almost all through the year. These leaves taste good with the egg. Can be served with chapattis or carried in the lunch box conveniently.

You need

3 eggs beaten well

2 handful methi leaves, washed and drained

1 big onion minced

2 green chilies minced

½ tsp jeera powder

1 big tomato chopped fine/pureed (optional)

1 sprig curry leaves chopped fine

Salt to taste

1 tbsp oil

·     Pluck only methi leaves, wash, drain and keep aside. (You may chop them finely, but burji may taste slightly bitter).

·     Heat a nonstick or thick bottomed pan, add oil.

·     When oil is hot add green chilies and curry leaves, fry for a minute.

·      Add onions and fry two minutes, add methi leaves, mix well and close the lid and cook for about five minutes.

·     When the leaves are almost cooked, add tomato and fry till the tomato is cooked. Add salt and jeera powder, mix well. Check the taste.

·     Add eggs and mix well in high flame. Keep stirring for a minute or 2 till the eggs thicken and coat everything well.

·     Lower the heat, close the lid and cook for two minutes.

·     Put off the stove and let the eggs cook for 2-3 minutes on its own. Mix well.

·     Mix well and serve with chapathi or rice.

EGG & DRUMSTICK FLOWERS BURJI / NUGGE HU

EGG and DRUMSTICK FLOWERS BURJI / NUGGE HU

Drumstick tree itself is a nutritional powerhouse. Drumstick or Moringa flowers are said to aid weight loss because they reduce water retention and bloating due to the powerful diuretic in them. These also protect against tissue damage.

      

You need

3 eggs beaten well

2 handful drumstick flowers/buds

1 big onion minced

2 green chilies minced

½ tsp jeera powder

1 big tomato chopped fine/pureed

1 sprig curry leaves chopped fine

Salt to taste

1 tbsp oil

·     Pluck the flowers and buds off stems, wash, drain and keep aside.

·     Heat a nonstick or thick bottomed pan, add oil.

·     When oil is hot add green chilies and curry leaves, fry for a minute.

·    Add onions and fry for two minutes, add drained flowers, mix well and close the lid and cook for about five minutes.

·     When the flowers are almost cooked, add tomato and fry till the tomato is cooked. Add salt and jeera powder, mix well. Check the taste.

·     Add eggs and mix well in high flame. Keep stirring for a minute or 2 till the eggs thicken and coat everything well.

·     Lower the heat, close the lid and cook for two minutes.

·     Put off the stove and let the eggs cook for 2-3 minutes on its own. Mix well.

·     Mix well and serve with chapathi or rice.

You may also like to try Paneer / Baby Corn Masala
KOKUM/ BINDA/ PUNARPULI RASAM great to health
Home made twistato
Vanilla Custard
Methi Pulao