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 thoughts on “Scrambled Egg Curry”