The Hot Pot: Roasted Egg Curry

The roasted egg curry turned out amazing. I have roasted both eggs and spices here. The roasted eggs gave crunchy effect while eating. The spices were dry roasted on slow flame and blended to fine powder. The mint leaves gave this curry extra effect. Takes some time to prepare, but your efforts will not go waste. Perfect for chapathis. Do try this egg curry and let me know how it turned out for you.

Preparation time : 15 mins
Cooking time : 20 mins
Serves : 3-4

Ingredients :
6 hard boiled eggs
2 medium onions chopped finely
3 medium tomatoes chopped finely
3 cloves of garlic chopped finely
1 green chilly chopped
1/2 teaspoon turmeric powder
1.5 tablespoon egg curry powder ( see below for the ingredients)
1/2 teaspoon mustard
1 sprig curry leaves
1 sprig mint leaves(optional)
Coriander leaves for garnishing
Salt to taste
1 tablespoon oil

For the egg curry powder
10 Kashmiri chillies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon caraway seeds or ajwain
1 teaspoon sesame
1 tablespoon grated coconut
Pinch of fenugreek seeds
1/2 teaspoon peppercorns
6-8 cloves
1 inch cinnamon stick

Method :

Boil the eggs in a pan with lot of water and little salt. Remove the shells and make three cuts on each of the eggs.

Heat oil in a pan sprinkle little salt and add eggs slightly roast the eggs and sprinkle little chilly powder and pepper powder. These spices will stick on the eggs. Remove from the pan and keep aside

Now dry roast all the ingredients together listed under egg curry powder on a low flame till nice aroma comes. Be very careful not to burn the spices. Allow to cool. Now blend them into a fine powder. This is your egg curry powder. This will yield about 3 tablespoon. I have used half of it.

Heat oil in a pan add mustard let them crackle. Add curry leaves, green chilly and garlic saute for a minute

Add onions saute till transparent. Add tomatoes and cook till they become soft. Add salt and turmeric powder and saute for a minute.

Add mint leaves and egg curry powder and saute them on a slow flame for 10 mins. Please don't add water at this stage. Keep stirring in between. This masala cooks well on the slow flame and becomes thick.

Now add half cup water. Do the taste check. Add salt if necessary and now add roasted eggs.

Mix well so that the masala coats nicely to the eggs and cook for 5 mins. Switch of the flame.

Garnish with coriander leaves. Serve hot with chapathi.