Spicy Mustard Egg Curry

My husband passed his germs on to me.

So this weekend I spent about 50% of my time, sleeping!
And my husband spent most of his time making me chai along with buttered toast. 
After 48 hours, countless cups of tea and water, and a few antibiotics later, I felt better, better enough to cook that is. 
So today I made a Spicy Mustard Egg Curry dish and it was disturbingly good, well, I just think all my dishes are disturbingly good. 🙂 
The mustard seeds are the focal point in this delectable dish, also the spice and heat of this dish helped clear my nasal passage.
Since I was sick, I made myself white Basmati Rice, however this would taste just as delicious with some brown Basmati.  Give it a try.  Heavenly!


NUTRITION: Eggs are a very good source of Vitamin B2, and are a good source Protein and Vitamin D, although the yolks do contain a lot of cholesterol, the yolk also contains tons of nutrients that are good for you.  Tomatoes are a good source of Vitamins A and C.  Mustard Seeds are a good source of Omega-3 Fats.   



INGREDIENTS:

for the gravy:

• Sunflower Oil – 2 tbsp  (you can also use Mustard Oil)
• Mustard Seeds – 2 tsp
• Cumin Seeds – ½ tsp
• Fenugreek (methi) Seeds – ½ tsp
• Curry Leaves – 12 to 14 leaves
• Dry Red Chilies – 3 (broken in half)
• Onions – 2 medium (chopped)
• Garlic – 4 cloves (chopped)
• Ginger – 1 inch piece (chopped)
• Plum Tomatoes – 4 (chopped)
• Turmeric Powder – ½ tsp
• Coriander Powder – 3 tsp
• Red Chili Powder – ½ tsp
• salt to taste
• Water – 2 cups
• Garam Masala – 1 tsp

for the eggs:

• Sunflower Oil – 1 tsp
• Eggs – 8 boiled (remove the yolks from 3 or 4 eggs)
• Red Chili Powder – sprinkle to taste
• salt – to taste

DIRECTIONS:
1. Start by boiling 8 eggs.
2. Chop the onions, ginger, and garlic.
3. Heat up a pot on medium heat, once hot, add oil.  Once the oil heats up, add the mustard seeds.
4. Once they splutter, add the cumin and fenugreek seeds.
5. After about 5 seconds, add the curry leaves and the dry red chilies.  Cook for 10 to 15 seconds.
6. Add the onions, ginger, and garlic.  Season with salt.  Stir.  Allow this to cook for about 10 minutes until the onions are golden. 
7. In the meantime, chop the tomatoes.

8. This is how the onions should look.
9. Add the tomatoes.  Season with salt, turmeric powder, red chili powder, and coriander powder.
10. Stir.  Cover with a lid for 15 to 20 minutes until a paste-like consistency is formed. 
11. In the meantime, peel the boiled eggs.
12. Take a flat pan, heat it up and add a teaspoon of oil, add the eggs, and sauté fry. 

13. Sprinkle a little salt and red chili powder to taste.
14. Keep stirring until the eggs crisp up a bit.  Just like that.  Turn off the stove.
15. Split the eggs in half and remove the yolk from 3 to 4 eggs.  This will save you some fat and cholesterol. 
16. Back to the onion-tomato mixture, add 2 cups of water.  Stir.
17. Cover with a lid for 10 minutes and bring to a boil.
18. Once done, add the eggs. 
19. Cover with a lid and bring to a boil.  About 10 minutes.
20. Smash the yolk so it gets incorporated into the gravy, this will thicken the gravy. 

21. Add garam masala and turn off the stove.
22. Allow all the flavors to combine, thus wait 20 minutes before serving. 
23. Serve with a bowl of rice.  Heaven!