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!
Rajesh N Rathod says
Yummy-mouthwatering-rustic
honeywhatscooking says
Thanks Rajesh. Hope you try it.
honeywhatscooking says
@Anonymous - so glad you enjoyed it. I loved this dish too.
Anonymous says
Great tasting egg recipe and simple too :)Me and my husband enjoyed having the dish.
Thanks
honeywhatscooking says
@Jeel - you're so sweet. Thank you! 🙂
Jeel says
thanks!! btw, i love your blog!
honeywhatscooking says
@Jeel - no, curry leaves are not the same as bay leaves. No, you can't substitute since bay leaves are much stronger in taste. You can simply skip the curry leaves, it's not going to alter the recipe by much. Hope this helps.
Jeel says
are curry leaves the same thing as bay leaves?? and if not, can i use bay leaves instead?
Amrita (Beetlebuggy) says
I love egg dishes like these! I've never quick-fried the egg in a pan before adding it to the gravy though....I shall try that! Also, I'm imagining how good this would be with buttered toast 😀 Actually anything goes well with buttered toast!
Sarah says
Good to hear that you're feeling better, being ill sucks. I've never had egg curry before but I bet it's delicious. Thanks for the recipe!
Nish says
Wow this looks very tempting! Love egg curries and I'm sure I'd love this too! Beautiful photos!
Patricia/Grab a Plate says
Mmmm...I can totally smell this being cooked up! Seems like a nice basic (very flavorful) dish.
Thanks!