Chettinad, a region in South India is famous for its architecture, saris and most importantly its culinary delicacies. Chettinad food is spicy and most often use plenty of garlic and fresh ground spices. This egg curry has all the authentic flavors of Chettinad cuisine and makes for a quick, balanced meal when paired with roti/chapathi or rice. If you have hard boiled eggs ready, this dish can be an easy weeknight dinner. Make sure to have some leftovers because it tastes even better the next day. Please pardon the poor quality picture, the hungry people at home just couldn’t wait till i finished taking pictures:)
2 tablespoons oil
1 teaspoon mustard seeds
2 medium sized onions, thinly sliced
2 medium sized tomatoes, pureed
1/2 teaspoon turmeric powder
1 Thai green chili, slit vertically
5 cloves garlic, minced
1 one inch piece ginger, minced
2 tablespoon coriander seeds
1 teaspoon whole black peppercorns
4 dried red chilies
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 one inch piece cinnamon stick
handful of curry leaves
1. Hard- boil the eggs, peel and make slits on the eggs and set aside.
2. Heat 1 teaspoon of oil in a pan. Add coriander seeds, cumin, fennel, peppercorns, red chilies and cinnamon and roast them till they turn brown and fragrant. Grind to a smooth paste by adding little water, set aside.
3. Take remaining oil in a pan. When oil is hot, add mustard seeds and let it splutter.
4. Add curry leaves and turmeric powder, cook for 20 seconds.
5. Add onions and green chili and cook till onions turn golden brown.
6. Add ginger and garlic, cook for 2 minutes.
7. Add ground paste and tomato puree and cook for 7-8 minutes until oil separates on top.
8. Add 1/2 cup water, eggs and salt. Cover and cook for 7-10 minutes or until the desired consistency has reached.