There is a reason why I specifically chose “Bring on the Curry” as the theme for this week’s Blogging Marathon #114. During the lock down period, my SIL and I would break our head thinking what to try for dinner. It is a multi-million dollar question all the time, isn’t it? Like many, a lot of my time goes trying to decide what to cook instead of the actual cooking. It was then I discovered umma’s notebook while rearranging my kitchen shelves. She had noted down some recipes that she had seen on TV and actually had cooked them a couple of times. I have already tried a few recipes from the book, and this is one of them. Many more will come in due course, InShaAllah…
I always wish I am a bit more organized with food plans. Umma used to be like that. She had a set timetable for her weekly meals. We would know exactly what to expect for dinner on particular days, and there was no way she adjusted or tinkered with it. Each time she comes to stay with us, she would give me a lecture on how I should be doing more meal prepping and meal planning so that the girls have proper dinner on all days. Somehow, those lectures fall flat on me. I have tried many times to do it, but somehow it just doesn’t happen. If one week I do well, I flop up the coming days. Now with SIL at our place for the time being, she asks if she needs to keep ready anything for dinner.
I wish I could include eggs as a part of our dinner, if Rasha would eat them. She frowns at the sight of it. She says it looks and smells disgusting. I don’t see her angle, nor can HD or Azza. It makes life difficult, especially when we want to make something with eggs. The only time she ate a boiled egg was when my aunt’s mother-in-law had forcefully fed her one and she didn’t want to say a “no” due to her age. Whenever we make egg curries, she would only take the gravy and somehow finish her food, just for the sake of eating. I already have a Bull’s Eye Curry on the blog, which is a repeat for lazy nights. This curry is a much more flavorful version of it, which can easily be made if you have guests for dinner.
The thick onion masala is topped with eggs that are broken in and cooked till done. Our eggs were well cooked, but if you like the yolks to be a little flowy, then take off the heat accordingly. We enjoyed it with some chapathis and really loved how delicious the curry tasted. In fact, it felt to me like our naadan mutta curry in a much fancier avatar. 😉 That is how recipes evolve and get created, right? Off to this recipe for today…
- 2 tbsp coconut oil
- 3 large onions, thinly sliced
- 1 inch pc ginger, pounded
- 3 green chillies, minced
- 1 sprig curry leaves
- 2 large tomatoes, choped
- Salt to taste
- ¾ tsp red chilli powder
- ½ tsp turmeric powder
- ¼ tsp black pepper powder
- 1 tsp garam masala powder
- 3 heaped tsp coriander powder
- 6 large eggs
- Coriander leaves for garnish
- Heat oil in a saucepan. Add ingredients from onions to salt and cook till the mixture is wilted and well cooked.
- Add in the spice powders and fry for a couple of minutes, till the raw smell is gone.
- Pour a cup of water and bring to boil. Adjust seasoning.
- Break in the eggs at different spots. Reduce the flame and cook till the eggs are done.
- Sprinkle coriander leaves and crushed pepper and serve.