Egg Roast/Egg Masala

Egg curry always complements my 'Non-Veg Lacking' dinner/lunch during my weekends in Bangalore. Most of my Sunday dinners are either with my friend Sowmya if I am in Bangalore or in Kerala . So this weekend, for a change, I decided to cook dinner at home for both of us. I just had 30 minutes left to go before she arrived... So I quickly made this curry for chappathi and this is my mom's simple recipe which I always follow with less masala and yet spicy! ;)

Thanks a ton to you sweetie for arranging this so well, especially the tomato flower!!! :)

Egg Roast/Egg Masala Recipe
Serving Size: 2
Cooking Time: 15-20 minutes

Ingredients
Eggs - 2
Onion - 2 Large, finely chopped
Garlic cloves - 2, finely chopped
Tomato - 1 Large, finely chopped
Green chillies - 1 large or 2 medium, sliced
Red chilly powder - 1/4 - 1/2 tbsp, depending on the spice level
Coriander powder - 1/2 tbsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Oil - 1 tbsp

For tempering
Mustard seeds - 1/2 tsp
Curry leaves - a few

Method

1. Boil the eggs for 10 - 12 minutes. Remove the shells, slice each egg into two and keep it aside.
2. Heat oil in a pan, add the mustard seeds and let it splutter.
3. Add onion, garlic, green chillies and curry leaves. Saute until onion turns translucent.
4. Add chopped tomatoes, stir well. Add salt (tip from my mom - add salt in the beginning itself for tender vegetables for a super-fast cooking) and let it cook for 2-3 minutes, stir occasionally.
5. Add turmeric powder, coriander pdr, and chilly powder (in the same order as the chilly powder tends to get burnt very fast), fry it until the raw smell goes off.
6. Add adequate amount of water for the gravy, add garam masala and cook for 2 minutes until it forms a thick gravy.
7. Add the boiled eggs into this curry and turn off the stove.

This goes well with rice, chappathi, appam, dosa,...the list goes on ;)

Tips: You can also add capsicum and boiled cubed potatoes to make it even more delicious. But I like it plain without any add-ons. ;)