All of us need those dishes we can whip up in a hurry so that we can go on with the crazy business of living. And one way to do that is to boil eggs, while watching TV, over the weekends and storing them in the fridge to use in sandwiches, salads, curries, etc that are easy to fix on busy weekday evenings.
The egg curry I make with boiled eggs is super simple, way less complex than some of the other egg curries that involve the entire pantheon of spices of or creamers such as coconut milk or dairy.
To make a curry with 10 boiled eggs,
You will need:
10 eggs, boiled and de-shelled
One medium sized onion, chopped
One teaspoon of chill-garlic paste. (Feel free to use either garlic or ginger if you prefer)
Three medium-sized tomatoes, diced fine
Half a teaspoon of cumin seeds
One teaspoon of red chilli powder
One teaspoon of coriander powder
Salt to taste
A few springs of coriander leaves, chopped (for garnish)
Oil – vegetable or canola
Method of preparation:
Coat the bottom of the skillet with oil and heat slightly. Add in the cumin seeds. Once the aroma develops, stir and add in the onions and ginger-garlic. Stir occasionally and cook till the onions become translucent. Add in the diced tomatoes, put on a lid and cook till a thick sauce develops.
At this stage, add in the salt, chilli powder and coriander powder. Toss in the eggs, stir and cook over medium flame for 5 mins. Taste, adjust for salt / spice. Garnish with coriander leaves / cilantro.
Serve with rice or breads.