Spicy Punjabi Style Egg Curry

Hello.

I have been quite irregular with my blog. Inspite of trying to be regular I have failed because of some or the other reason. It seems my unidentified fever of over 15 months will surely be diagnosed by my new doc whom I am seeing these days. I do not want to talk much about my health and make you all worry, but few of my friends keep asking me about that so I mentioned it here. I am fine otherwise and want to be completely healthy and rocking again. God willing it will surely happen!!

I am posting today a very tasty and a quick fix meal recipe of an egg curry which was shared by my Coordinator a few years back. She is a Punjabi and an excellent cook. Living in a joint family she would always  concoct versions which were simple and yet so tasty. I  would always attack her Tiffin during lunch time and she would gladly share her stuff with all of us. So here’s her version of Punjabi Egg Curry which we had with Ajwain Parathas. The two make an awesome combo, try it to believe it!!

Ingredients

6 hard boiled eggs

3 onions coarsely chopped

4 large garlic pods

an inch of ginger piece

2 tbsp Tomato Ketch Up

1/4 cup ready made tomato puree or 2 tomatoes pureed

1/4 cup thick yogurt beaten

Salt to taste

oil for cooking

Spices

1/2 tsp turmeric

2 tsp red  chili pwd

3 tsp corianader pwd

1/4 tsp garam masala

Method

Peel the boiled eggs and shalow fry them in a tea spoon of oil to give them a crunchy golden crust.

Crush the ginger and garlic to a coarse paste. Grind the onions to a paste.

Heat a few tea spoons of oil and add the GG paste and saute, do not let it burn and add the onion paste, saute it on low flame till it’s nicely brown in colour.

Now add all the spices except the garam masala and saute again.

Add the tomato ketch up and tomato puree. Saute till oil separates.

Switch off the flame and add the beaten yogurt. Mix thoroughly and put it back on flame.

When the oil separates on the edges add water to make gravy.Sprinkle the garam masala and mix.

Cut each egg into 4 pieces longitudinally. Arrange them in a dish and pour the gravy.

Garnish with freshly chopped cilantro.

Serve with Ajwain parathas or rice.