For the third and final day of side dishes, I have an easy egg curry with tomatoes and onion. I do not follow a specific recipe for the egg curry and throw in whatever I see in my spice cabinet depending on my mood. The recipe below is the basic recipe I follow. Sometimes I add a pinch of garam masala, sometimes some sesame seeds powder and sometimes I make a thick gravy by adding some poppy seeds. But today it is a simple onion tomato saute. I meant to make a bit more curry base and use 4 eggs. I absent-mindedly boiled only 3 eggs. I realized it only after heating the oil and adding some onion. Since I had only 3 eggs, I held back on some onions and ended up with a bit too much oil. For a no tomato version, check this onion egg curry.

Hurricane Joaquin gave us our share of rain for the past 2-3 days and sun finally came out on yesterday. I was hoping the sun would come out by Saturday afternoon and was hoping to get some cooking done for the blog. Since there was no sign of sun peeking out of the clouds, I made this curry Saturday evening. Wish I had waited till Sunday for more natural light. This curry was spicy hot and perfect for a cold evening dinner.

Below is the B&W image of the egg curry. The original image is in color & edited it for my picture of the day. I did some post processing to give it a vintage & b&W effect. I used Picasa for post processing.

Cooking Time: 10 – 15 minutes (excludes time required to boil eggs)
Serves: 1 – 2

Ingredients:

• 3 – 4 Eggs, boiled (I made 3 eggs)
• 1 ½ – 2 ½ tbsp. Oil (I used 2 ½ and it was too much)
• ½ cup chopped Onions
• 1 tsp. Ginger Garlic paste
• 1 ½ tsp. Coriander Powder
• 1 – 1 ¼ tsp Chili Powder (I used 1 ¼ and it was chili hot)
• ¾ – 1 tsp. Salt (adjust to taste)
• Pinch of Turmeric
• 1 small – medium sized Tomato, chopped or ½ – ⅔ cups chopped Tomato
• Cilantro / Kothmir to garnish

Preparation:

• Hard boil eggs, peel, make 3 -4 cuts/gashes on each egg and keep aside.
• Heat oil in a pan, saute onions until translucent.
• Add ginger garlic paste and saute for a minute.
• Add coriander powder, chili powder, salt, pinch of turmeric and give a good stir.
• Add tomatoes and give a good stir.
• Add eggs, stir, cover and cook for 2 – 4 minutes until tomatoes are soft and mushy.
• Remove cover and saute until the curry is done. It does not take very long and it can be sauteed until the curry is brown or until juices of the tomato evaporate, curry comes together and oil separates. I did the latter.
• Garnish with kothmir and serve with rice.

This day in 2014: Borscht ~ Russian Beetroot Soup

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57