Egg curry: Great curry in a hurry

I learned this from my sister-in-law when we visited her in Bangalore, India a few years ago. Although I don’t like eggs, the rest of my family does and this is the easiest thing to make when I realize that I need to make something in a hurry.

1 finely chopped onion

2- 3 curry leaves
1tbsp yellow mustard seeds

1 tbsp ginger paste

1 tbsp garlic paste

2 finely chopped ripe tomatoes

1 tsp turmeric(haldi) powder

1/2 tsp chilly powder

1 tsp coriander powder

1 tsp ground cumin

1 cup of water

salt

pepper

¼ cup chopped coriander

4 – 6 eggs

You want to make the curry base as perfect as possible before you add the eggs in. In  a sautepan(with a lid), fry the mustard seeds and curry leaves. Add the onion and fry till it is a light golden brown. Add the ginger and garlic paste and the spice powders. Add the tomatoes, salt and pepper. Cover and cook for 10 mins. Stir every few minutes so the gravy does not burn adding water periodically. You want to cook this down till the tomatoes have completely pureed with the other ingredients. Taste for salt and spice levels as you won’t be able to stir it around once you add the eggs. Break 4 eggs one at a time over the gravy base and sprinkle with salt and pepper. Cover with lid and let it poach for a few minutes. Sprinkle with coriander.

You could do the same thing with boiled eggs, but I would double the recipe for the gravy and use a smaller saucepan so the boiled eggs can get covered with the gravy. I usually pierce eggs carefully with a cake tester so the gravy can seep into the egg as well.

K-omments: If you're serving this to egg lovers you cannot go wrong!