Pan frying eggs is a lot of fun. Oh, there are so many childhood memories of mom frying snowy white eggs in oil and watching the skin splitting to form that golden color. And the later taste of curry and rice with fried papad and slices of cucumber. This particular egg curry has become something of a signature for my mom. The fried boiled egg, the grinding of cashew with tomatoes and lightly spiced - all come together to form a beautiful curry. Every time I am home, this curry has to be on the menu at least once a week.
The idea for my version began a week back with a craving for that fried eggs. And strangely for crunchy green beans. The idea kept rolling around my head until a proper dish could be constructed resulting in a spicy as well as creamy curry reminiscent of mom's yet a little different so as to incorporate my crazy ideas. The frying I have kept because I love the texture it adds to the eggs. And the coconut milk takes the role of creaminess that cashews do for the original. Damn, writing this has given me the serious craving for making the original.
This technique comes from the eastern part of India particularly in Bengal and Odisha. Sometimes there is panch phoran involved and sometimes its just mustard seeds. I think my grandmother caramelizes some sugar before frying the onions. So this recipe can be a take on the traditional cuisine and be a tangential to the series of posts on Oriya Cuisine. Try this out on a lazy Saturday evening when you are in the mood to make some spicy curry and rice.
Ingredients:
2 eggs, boiled
1 medium and 2 small onion sliced
2 green chillies
3 cloves garlic coarsely chopped
2 medium tomatoes sliced
1 tsp red chili powder
1 tsp turmeric
1 tsp kitchen king powder
1 tsp coriander powder
1 tsp garam masala
5-6 green beans cut into halves
1/2 cup coconut milk
3 tbsp water
SaltOil for frying and cooking[4 tbsp]
Method:
Boil eggs for ten minutes. Peel skin and dry.
Heat oil to a smoking point. Add the eggs to the oil. There should be sizzle when it hits the oil. Fry till both the sides are golden brown. Remove.
Add the onion slices and 1 cut chilly. Fry till the onions are lightly browned. Sprinkle with garlic. Cook for three minutes.
Add the tomatoes and a pinch of salt. Cook till the tomatoes mash into the onions. That should be for ten minutes. Sprinkle with red chili powder, turmeric, coriander and kitchen king powder. Add the green beans as well. Season. Cook for two more minutes.
Add the coconut milk and water. Sprinkle the garam masala and simmer. Half the eggs and then add to the curry. Serve hot.
This technique comes from the eastern part of India particularly in Bengal and Odisha. Sometimes there is panch phoran involved and sometimes its just mustard seeds. I think my grandmother caramelizes some sugar before frying the onions. So this recipe can be a take on the traditional cuisine and be a tangential to the series of posts on Oriya Cuisine. Try this out on a lazy Saturday evening when you are in the mood to make some spicy curry and rice.
Ingredients:
2 eggs, boiled
1 medium and 2 small onion sliced
2 green chillies
3 cloves garlic coarsely chopped
2 medium tomatoes sliced
1 tsp red chili powder
1 tsp turmeric
1 tsp kitchen king powder
1 tsp coriander powder
1 tsp garam masala
5-6 green beans cut into halves
1/2 cup coconut milk
3 tbsp water
SaltOil for frying and cooking[4 tbsp]
Method:
Boil eggs for ten minutes. Peel skin and dry.
Heat oil to a smoking point. Add the eggs to the oil. There should be sizzle when it hits the oil. Fry till both the sides are golden brown. Remove.
Add the onion slices and 1 cut chilly. Fry till the onions are lightly browned. Sprinkle with garlic. Cook for three minutes.
Add the tomatoes and a pinch of salt. Cook till the tomatoes mash into the onions. That should be for ten minutes. Sprinkle with red chili powder, turmeric, coriander and kitchen king powder. Add the green beans as well. Season. Cook for two more minutes.
Add the coconut milk and water. Sprinkle the garam masala and simmer. Half the eggs and then add to the curry. Serve hot.
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