The lady who loved cooking and compiling them on her blog is suddenly in a 'no mood' mode. Everything seems to be boring sort of. When passion seems to be boring, perhaps it is time to take a break. Priorities keep changing and we definitely need to prioritise things. With only son in high school, mind gets extremely bothered with his studies, specially when it is the last thing in his to do list. A long summer holiday and he is doing anything except studying, that bothers me a lot. To that, the news back home that the mother is not doing well with uncontrolled sugar level does make one sad. A very caring and responsible brother and sister-in-law does not let you go crazy though. So sat with the computer early morning to concentrate on writing a recipe, at least that can deviate the mind.
This is Konkani Egg Curry. Preparing egg curry is a regular at home. I was going through google for a different kind of egg curry recipe and came across a number of Konkani egg curry recipes. I specially liked this recipe by Shwetha Shanbag of curryaffairs.com, which has a very simplistic approach. I drew the inspiration from her recipe with my inputs. Like I added tomato paste, cumin and coriander which is not there in the original recipe. Let us prepare my version of Konkani Egg Curry together.
Recipe Inspiration : curryaffairs.com
Egg : 6
Onion : 1medium[sliced]
Tomato : 1small[paste]
Shredded Coconut : 1/2small cup
Black Pepper : 8-10
Cinnamon : 1one inch stick
Green Cardamom : 2-3
Cloves : 2-3
Cumin Seed : 1/4tsp + 2pinches
Coriander Seed : 1/4tsp
Red Chilli : 4-5
Turmeric Powder : 1/2tsp
Salt : As required
Tamarind : 1/2tsp[deseeded]
Oil : 3-4tbsp
Wash the eggs carefully and boil in enough water. Let cool, take out the shell. Wash again and slit little on both sides. Apply little salt on them.
Dry roast 1/4tsp cumin seed, coriander seed, black pepper, cinnamon, cardamom, cloves, red chillies for 2 minutes. Put in to a grinder.
Add the shredded coconut and tamarind also to the grinder. Add little water for a smooth paste. Grind to a paste with regular intervals.
Heat oil in a wok and temper with cumin seeds. Add the sliced onions and fry till golden brown.
Add the spice paste and fry for 2 minutes. Add the tomato paste, turmeric powder and salt. Fry for a minute or two.
Add a cup of water and let boil for 3-4 minutes at low heat.
Add the eggs and boil for another 2 minutes. Its done.
Serve with steamed rice. Enjoy!!