Visitors.. Accident & Back to Blogging.. Punjabi Tadka: Spicy Egg Curry

I am feeling so good as I write.. It's been almost 20 days since my last post.. First things first.. A VERY HAPPY NEW YEAR..May you have a great year ahead :))

... I had my cousins over for the new years.. we had a ball of a time.. kitchen was practically closed and guess I tried almost every fast-food restaraunt around... tried some great food & have jotted down a few recipes to try as well...

...My cousins had just departed and life had barely started slipping back into routine when I slipped (yes in the literal sense)... a small accident in the kitchen.. banged my head on the floor... A stiff back & a collar around the neck made it impossible to cook or blog ... hence the loooong pause... Now I am better and back to my kitchen..

Sharing the recipe for SPICY EGG CURRY in a typical Punjabi style, with flavors of red chili & cinammon..

Eggs - 5 (hard boiled - slit into 2 pieces)

Onion - 1 Big (thinly sliced)

Tomato - 1 Big (thinly sliced)

Fresh Coriander - handful (finely chopped)

Garlic - 1 teaspoon (finely chopped)

Red Chili Paste - 1-2 teaspoons

Cinammon Stick - 2
Turmeric Powder - 1/2 teaspoon
Cummin Powder - 1 teaspoon
Garam Masala - 1/2 teaspoon
Salt - to taste
Powdered Cinammon - 1/2 teaspoon

Cooking

1.       Heat oil in a non-stick pan. Fry garlic & cinammon sticks for a minute. Then add the onions.

2.       Once the onions begin to brown, add coriander leaves, tomatoes & salt. Cover with lid and cook for 15-20 mins.

3.       Add red chili paste and cook for another 10 mins. Remove the pan from fire and let the mixture cool. Grind the mixture with 2 Tablespoons of water in a blender/grinder to obtain a fine paste.

4.       Transfer the paste back to the pan and add 1 cup of water for the gravy. On boiling, add the eggs.

5.       Simmer for 10-15 mins and sprinkle garam masala and cinammon powder.

6.       Garnish with fresh coriander leaves and serve hot.

The recipe goes to Food Corner's Hot & Spicy Treats ..