Mutta Kozhambu (Egg curry)

I?d have never realized, until I sat to write a few lines about this egg curry, the number of ways in which an egg is used, (I?m just talking about the culinary use here)whether it is consumed raw, hard boiled or half boiled, coddled, poached, scrambled, shirred or fried (even there we?ve got the choice to fry it over (well, medium easy or eggs up) or as an Omlette and without omitting to remind the importance of eggs in so many pastries and the several ways in which we use them like for coating (holding some crumbly mixture in cutlets), for binding (to hold together the mixture in meatballs for example), for thickening ( like in some sauces and custards), for emulsifying and for leavening (clearly in cakes ), Mmm, that makes it a completely versatile and resourceful food. However, I?m not a big fan of hard boiled eggs as itself but I like them only when there's a sauce and when the eggs absorb the flavour of the spices in a curry like here.



Ingredients:



4 eggs

1 sprig curry leaves

1 tsp cumin sees

2 onions

2 tomatoes

A pinch of turmeric powder

2 tsp coriander powder

¼ tsp chilly powder (optional)

Salt

½ tsp garam masala

5 tbsp oil

Coriander leaves for garnishing



For Paste 1:

1 onion

5 garlic cloves

Some ginger (half the quantity of garlic)

3 green chillies



Method:



Boil some water and hard boil the eggs for 7 minutes. De-shell and make some deep slits on top of the eggs without breaking them.



Blend all the ingredients under ?Paste1? to a fine paste.



Chop the onions and the tomatoes finely.



Heat oil in a vessel, splutter the curry leaves and the cumin seeds; Add the chopped onions and fry until slightly brown; add the tomatoes and keep frying until the tomatoes are smashed and until the oil oozes out.



Turn the flame down to medium and add the ground ?Paste 1? and stir-fry for a couple of minutes. Add the turmeric, chilly and coriander powder and salt. When oil separates from the sauce, turn the flame to high and add some warm water (depends on how thick you need the curry).



When it starts to boil, add the boiled eggs to the sauce and simmer for another 3 minutes. Sprinkle some garam masala and remove off the fire.

Garnish with the coriander leaves and enjoy!!