I am at a phase where lot of things are happening, lot of things are changing and lot of things look so unpredictable, that I really do not know how my life is going to look from a couple of months from now. Events keep happening that can really pull out the carpet from under your legs, making you tumble and fall, sometimes you may end up hitting your head on the side table and feel dizzy from the effect. By the time you get back your senses, everything seems so haphazard that you don’t know what to do. Yes, those moments do call for some confusion, some panic and some break-down moments… but then once reality dawns, it is all about taking it into your stride. I strongly believe that there is no use of blaming it on what has happened, dwelling around “if that would have been the case”… no point in doing that, right? It wouldn’t change anything, not even a single second of what happened. It is always better to accept things that have happened as an important chapter in your life, learn the lessons you were supposed to learn from them, and move on… to discover more about yourself, to learn more about others, and to be a better, stronger person ahead…
Going to food business, eggs keep appearing on our tables every now and then. When I am lost of ideas, I always love to make an egg curry. Egg is a winner in any way made. There is always a tussle as to how much eggs can be included in an average person’s diet, though it is now agreed that 3 eggs a week is good enough. One curry that I always go to when we have dosas or vellappams as our sides is this roast, made in my umma’s own style, with a heavy taste of coriander powder and crunch of the onions. This is so easy to make and even more delicious to have at any time of the day. In Kerala, egg roast is made more or less the same way. Some parts of Kerala have more chilli powder added than coriander. That is delicious too in its way. But today I am sharing how I learned to make it from umma. Off to how we make it…
- 6 eggs, hard boiled
- 1 tbsp oil
- ½ tsp mustard seeds
- 2 strands curry leaves
- 3 large onions, sliced thinly
- 2 green chillies, slit
- 1 tsp ginger paste
- 1 tbsp coriander powder
- ½ tsp turmeric powder
- ½ tsp garam masala powder
- Little water
- Salt to taste
- Peel the hard-boiled eggs. Makes 4 slits on each egg and set aside.
- Heat the oil in a saucepan. Crackle the mustard seeds.
- Saute the curry leaves for a minute.
- Add in the onions and chillies and saute with a pinch of salt till the onion becomes just wilted.
- Add the ginger paste and cook for a minute till the raw smell goes.
- Add in the coriander powder, turmeric and garam masala and saute till the coriander gives a darkish shade.
- Add very little water, just to moisten the masala. Adjust the salt.
- Add the whole eggs and cook on low flame with closed lid for 5 minutes. Switch off and serve warm with chapathis, rotis or appam.
Onions have to just be soft, don't overcook since the roast needs the crunch of the onions.