Monday, 25 March 2013

Spicy Tangy Scrambled Egg Curry

Spicy Tangy Scrambled Egg Curry



This was again an emergency Quick Life Saving Recipe which i thought of to do on the spot. It was  past 9.30pm and mom came rushing for dinner.  There had been some problem with the curry I made for lunch ( yeh it is adjustable to use gravy made at day time for night and vice versa) so this recipe was invented handy to quick fix the issue. I was ready with the phulkas but what about the side dish??
There we go, quickly I said mom will prepare something out of eggs, she was clueless though but yet trusted me to go ahead with my works.

Cooking Level : Simple
Time Taken : 15- 20 mins

Ingredients
Eggs – 5 nos
Whole cumin – ½ tsp
Onion – 1 large (chopped) 2 onions if small
Tomatoes – 1 large or 2 small (chopped)
Green chilies – 3-4 nos depending upon spiciness you desire
Ginger garlic paste – 1tsp
Turmeric powder – 1/4th tsp
Coriander powder – 1tsp
Cumin powder – ½ tsp
Red chilli powder – ½ tsp optional
Garam masala – 1tsp
Coriander leaves  - 2 tablespoon
Salt to taste
Oil  - 2 to 3 tablespoon
Lemon Juice -  1 tsp
Corn flour – 1tsbp
Tomato ketchup –  2 tsp (optional)
Water  1 ½ cups

Method:
1.       In a pan heat  2 table spoon oil. Mean while beat the eggs with little salt.
2.       When the pan is heated pour in the eggs and as it start cooking start folding it side by side in order that eggs don’t break but for a kind of lump. Keep doing the process until whole of raw eggs get cooked.
3.       Now with spatula start breaking into cubical chunks and your ready with eggs remove it and keep aside.  Don’t worry if you feel the eggs might be raw inside.
4.       In the same pan put in 1tbsp oil let it heat; add in whole cumin, followed by chopped onion, green chilies and salt. Cook till little translucent.
5.       Add in ginger garlic paste, mix well for a while, and then add tomatoes along with other dry masalas except garam masala.
6.       Put in also a little bit water, close the lid of the pan and cook for  5 mins in low flame, till oil oozes out and nice aroma comes out of the onion tomato mixture.
7.       Now add in 1 ½ cups of water, garam masala and egg chunks into it, let the water come to boil and eggs will get cooked further more if it was raw at any point in 1st step.
8.       Once the water starts boiling add in tomato ketchup, and corn flour mixed with some water  to give saucy effect to the entire gravy. As it start thickening add coriander leaves, and lemon juice
9.       Check for salt spice and tanginess. You are ready to serve with bread, roti, phulkas, parathas  or rice.

I combined it with dosa and I couldn’t believe in the taste it was just yummy. I was  enjoying and licking every drop of the gravy. Spicy tangy egg curry was a different combo all together.
All the flavors went hand in hand fusing with each other.

Notes:
·         Do not panic with the ingredients mentioned above. You can find this all regular masala in your kitchen shelf  itself.
·         In case you don’t want to make big chunk of eggs, you can scramble the eggs into small pieces like of bhurji, wont make any difference. But big chunks of eggs will also give a false feeling of eating paneer :P
·         While beating eggs you can add finely chopped onions or pepper powder and beat along then cooked. This will give a nice taste while eating eggs along with the gravy.

sending my entry to dish name start with S


Favourite Recipe Event - Curries &Gravies on a plate

Why this curry is my fav??? Its just simple to cook in matter of few mins!! And very delicious, just cant have enough of it when ever I make it :)
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6 comments:

  1. Yummy and tasty too... Good work Nargis..

    ReplyDelete
    Replies
    1. Thank You For Your Support And Comments

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  2. Delicious recipe dear.Bookmarked!!

    ReplyDelete
  3. Wonderful curry dear, liked the tangy part :) Thanks for the link-up

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