I love eggs in any form. My sister, Mom can testify to that. Morning. Noon. Evening. Eggs 😀 Yes I love them but then I (dont) want to be that crazy headed person who is obsessed all day about the eggs for Dinner or breakfast or lunchtime or whenever. And every recipe that reads eggless, I dont want them.For eg
Eggless cakes Eggs do change the texture, taste and if cakes are meant to be made with eggs lets not argue.Else its not a cake. That needs to be a great topic of discussion for another day, CAKE DAY! Lets move to the recipe shall we?
Source : here
Serves : 2-4
Eggs : 4 at room temperature
Potato : 1 large boiled
Frozen baby peas : 1/2 cup
To roast and Grind
Oil : 2 tsp
Onion : 1 medium
Tomato : 1 medium
Channa Dal : 2 tsp
Red Chillies : 2, broken
(Coconut 1/4 cup , fennel seeds 1 tsp ) to be added only before grinding with the above
Oil : 1 tbsp
Mustard : 1/2 tsp
Curry leaves : few
Onion : 1 medium finely chopped
Tomato : 1 medium chopped
Ginger Garlic paste : 1 tsp
Red Chilli powder : 1 tsp
Coriander powder : 2 tsp
Turmeric powder : 1/2 tsp
Mint leaves : 5-6 leaves chopped
Heat pan. Add 2 tsp oil, saute the onion with the red chillies and channa dal till onions turn translucent.
Add the tomato to this. Saute for another 2 minutes.Set aside to Cool
Add the above to a blender along with coconut and fennel seeds. Grind to a smooth paste adding 2 tbsp water if required. Set aside
Heat a wider pan with oil and add the mustard seeds. Allow to crackle.
Add the curry leaves
Then add the onion and ginger garlic paste. Saute till translucent.
Add the tomatoes and cook for about 2 minutes.
Add the mint leaves
Add the powders. Saute till the raw smell disappears
Then finally add the ground paste, add about 3/4 cup water
Add the frozen peas and potatoes and let it come to a boil.
Now break each egg into a bowl making sure there are no shells and slide into the curry.
There should be enough room for each egg in the pan.
Cover and cook on low heat for about 5 mins
The yolks should be just set. Remove from heat and serve with love over rice.
Goes well with rice and chappathi, poori, appam and idiappam