TH-SH: Eggy Gravy

Cooking… it is always my stress buster as long as I am not stressed to cook. I swear and live by my motto - Tummy Happy, Shree Happy (TH-SH) :).

There are innumerable portals online on cooking. Many amateurish and an equal number of professional sites. My entries definitely come under the amateur category. People who know me can easily call me the Jack of many trades and of course, master of none.

Since the recent past, I have once again gone back to cooking at least one dish per day. All the while I wanted to document them, but again who would want ‘yet another’ cooking post. The entries I plan to make now and then on my blog is for me to look back some day and feel happy about. For me food is one thing that can lift my mood even from the darkest abyss. 
Today I prepared one of those simple egg gravies that turned out great. It is chappati and egg curry for lunch today and without doubt, it was yummylicious. Try it.

Ingredients (To serve 2):
  • 3 eggs – boiled, peeled and diced.
  • 1 large onion – finely chopped
  • 1 tomato – finely chopped
  • 1 green capsicum – finely chopped
  • 1 inch piece ginger – peeled and grated
  • 2-3 cloves of garlic  - finely chopped (which I forgot to add this time)
  • Egg curry masala powder – 2 tps (store bought)
  • Salt to taste
  • Cooking Oil – 2 tps
  • Mustard seeds and Jeera seeds for seasoning
  • Water – ½ cup, may be

  • Heat oil, add Mustard and Jeera seeds and let it splatter.
  • Add finely chopped onion and grated ginger. Saute it for a while.
  • Add finely chopped capsicum and yet again, saute it for a while.
  • Then add the finely chopped tomatoes, and saute again.
  • Then in goes the salt and store bought egg curry masala (I used Sakthi).
  • Stir it a little, add enough water. Let the gravy cook until the raw smell evaporates.
  • Add in the diced, boiled eggs, coat thoroughly while there is still some water in the gravy.
  • Cook for another 5mins or until the gravy is of the consistency you like.
  • Goes amazingly well with chappathis and paranthas.
  • Now... Feel proud, happy and everything good that you made a wow dish and relish it :)

A (not very crisp) pic of the egg gravy in my lunch case
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