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
• 1/4^th 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.