Poached Egg Curry with Indian spices and Vegetables/ Egg Drop Curry

I love eggs in any form. My sister, Mom can testify to that. Morning. Noon. Evening. Eggs 😀 Yes I love them but then I (dont) want to be that crazy headed person who is obsessed all day about the eggs for Dinner or breakfast or lunchtime or whenever. And every recipe that reads eggless, I dont want them.For eg Eggless cakes Eggs do change the texture, taste and if cakes are meant to be made with eggs lets not argue.Else its not a cake. That needs to be a great topic of discussion for another day, CAKE DAY! Lets move to the recipe shall we?

Recipe

Source : here

Serves : 2-4

 

Eggs : 4 at room temperature

Potato : 1 large boiled

Frozen baby peas : 1/2 cup

 

To roast and Grind

Oil : 2 tsp

Onion : 1 medium

Tomato : 1 medium

Channa Dal : 2 tsp

Red Chillies : 2, broken

 

(Coconut 1/4 cup , fennel seeds 1 tsp ) to be added only before grinding with the above

 

To Temper 

Oil : 1 tbsp

Mustard : 1/2 tsp

Curry leaves : few

Onion : 1 medium finely chopped

Tomato : 1 medium chopped

Ginger Garlic paste : 1 tsp

Red Chilli powder : 1 tsp

Coriander powder : 2 tsp

Turmeric powder : 1/2 tsp

Mint leaves : 5-6 leaves chopped

 

Heat pan. Add 2 tsp oil, saute the onion with the red chillies and channa dal till onions turn translucent.

Add the tomato to this. Saute for another 2 minutes.Set aside to Cool

Add the above to a blender along with coconut and fennel seeds. Grind to a smooth paste adding 2 tbsp water if required. Set aside

Heat a wider pan with oil and add the mustard seeds. Allow to crackle.

Add the curry leaves

Then add the onion and ginger garlic paste. Saute till translucent.

Add the tomatoes and cook for about 2 minutes. 

Add the mint leaves 

Add the powders. Saute till the raw smell disappears

Then finally add the ground paste, add about 3/4 cup water

Add the frozen peas and potatoes  and let it come to a boil.

Now break each egg into a bowl making sure there are no shells and slide into the curry.

There should be enough room for each egg in the pan.

Cover and cook on low heat for about 5 mins

The yolks should be just set. Remove from heat and serve with love over rice.

Goes well with rice and chappathi, poori, appam and idiappam