Scrambled Egg Curry

First of all, Happy National Garlic Day to all 🙂

“You can never have enough garlic. With enough garlic, you can eat the New York Times.”

Haha… jokes apart, seriously garlic is the herb on which I count the most. If I am not using garlic in any recipe (except for dessert) then I feel less confident.

For convenience, many people make garlic paste in advance. But I feel it does not give that aroma of freshly chopped and sautéed garlic.

Today I decided to make egg curry for lunch. We had Shakshuka last week, so was definitely not going to repeat that. I generally don’t prefer egg curry with boiled eggs. So I decided to experiment curry with scrambled eggs. And it was super hit in my family. Scrambled eggs get evenly flavored by all the spices unlike boiled eggs. I really don’t think that in the near future I am going to make egg curry with boiled eggs after having this curry.

Ingredients:

  • 12 garlic cloves
  • ½ stick ginger
  • 2 green chillies
  • ½ large onion, thinly sliced
  • 1 jalapeno (Optional)
  • 1 tomato, thinly sliced
  • 1/4th cup finely chopped onion
  • 1 tablespoon lime juice
  • 3 eggs
  • ½ tablespoon turmeric
  • ½ tablespoon chili powder
  • ½ tablespoon curry powder (you can use any spice of your like. Ex. Fish curry, mix vegetable, tandoori etc)
  • 1 teaspoon cumin powder
  • Salt as per taste
  • Cilantro for garnishing
  • 2 tablespoon oil

Procedure:

  • The very first thing is to prepare paste. ( In Konkan region of Maharashtra state, we call it “Vatan” or “Vaatpa”) For making this paste, heat oil in pan. Add garlic, chilies, ginger and sauté for a minute.
  • Add thinly sliced onion, tomato and jalapeno. Sauté on high flame for approx. seven to eight minutes. Keep it aside to cool.
  • Add lime juice.
  • Grind the above ingredients and make fine paste.
  • Now, again heat oil in the pan and add finely chopped onion. Sauté till it becomes translucent.
  • Add the ground paste in the pan and mix it well.
  • Add all the spice powders and mix well till oil oozes out.
  • Add half cup of water. This should not be runny gravy. It should be thick. So adjust water accordingly.
  • Meanwhile, whisk egg and cumin powder in different bowl.
  • Add egg mixture in pan slowly and in portions. Stir continuously.
  • Add salt while stirring.
  • Garnish with coriander and serve hot.

P.S.

  • Make sure that you don’t overcook the eggs. Keep them soft and not crumbly. Else it will turn out to be Egg Bhurji.
  • Serve with chapatti or on top of rice.

21 Comments

  2. aprajshruti says:

    Ill definitely try it out this week and post how it turned out 😋.
    I know a similar version of the same that my mom makes..it the same gravy of yours but runny and then instead of putting the egg mixture put whole cracked 🍳 in the curry..and let it cook without disturbing so it will be somewhat like Shakshuka but in the gravy you described above..we call it “Andyacha Kalvan” ☺️

    Liked by 1 person

    « Reply
  5. Sheetal Vartak says:

    Nice dish to be served with rice and chapati. My daughter loves egg curry so I will surely try this one. I like your idea of showing photo for each step.

    Like

    « Reply

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