IMP - Bachelor's Egg Curry is an original recipe created by
the blogger and has been published for the first time on
oriyarasoi.com.
During the years spent as a bachelor, I have stayed at quite a few rented places. The furnished ones are always the first preference for most of us but sadly very few of them live up to their claims. A majority of the owners make it a point to provide the basic stuff and leave out small but useful appliances . A mixer-grinder is one such item that most flat owners like to classify as a luxury. While it is totally possible to cook a meal without using one, we Indians are suckers for curries steeped in onion-ginger-garlic gravy. But is it possible to make a decent gravy without the use of a mixer-grinder ?
Yes, it is entirely possible. As with a majority of our inventions (that we so lovingly label as 'jugaad'), this gravy was born out of necessity. I learnt to stir up a mean gravy without using any appliances and that too in record time. And it was made possible by the use of a pressure cooker !! Plus, the entire process helped me to cut down on the quantity of oil that I used to put in my curries.
Read on for the recipe -
Preparation Time - 15 mins
Ingredients -
Preparation - Peel and cut the onion into 4 pieces. Chop the ginger and garlic into small pieces.
Transfer to a pressure cooker along with 1 cup water. Add the remaining whole spices and tomato.
Close the lid and cook for 2-3 whistles on medium flame.
Drain the water into a cup and remove the cloves, cinnamon and cardamom. Crush the remaining ingredients with a back of a heavy spoon.
Cooking - Heat 1 tsp oil in a wok. Add the cumin and bay leaf.
Once the cumin seeds start spluttering, add the turmeric powder. Immediately add the onion-tomato paste.
Cook for 5 mins. Add the chili powder, garam masala and kasuri methi along with the saved water.
Bring to a boil. Break the eggs gently and add most of the whites to the curry. Stir the curry gently for about a minute.
Once they are cooked, add the yolks and close with a lid. Let it simmer gently for 2 minutes if you like them runny inside. Else cook for 2-3 mins more.
Garnish with cilantro.
Serve hot with rotis/phulkas or even some white rice.
During the years spent as a bachelor, I have stayed at quite a few rented places. The furnished ones are always the first preference for most of us but sadly very few of them live up to their claims. A majority of the owners make it a point to provide the basic stuff and leave out small but useful appliances . A mixer-grinder is one such item that most flat owners like to classify as a luxury. While it is totally possible to cook a meal without using one, we Indians are suckers for curries steeped in onion-ginger-garlic gravy. But is it possible to make a decent gravy without the use of a mixer-grinder ?
Yes, it is entirely possible. As with a majority of our inventions (that we so lovingly label as 'jugaad'), this gravy was born out of necessity. I learnt to stir up a mean gravy without using any appliances and that too in record time. And it was made possible by the use of a pressure cooker !! Plus, the entire process helped me to cut down on the quantity of oil that I used to put in my curries.
Read on for the recipe -
Preparation Time - 15 mins
Ingredients -
- 2 eggs
- 1 small onion
- 1 medium tomato
- 1/2 inch ginger
- 3-4 garlic cloves
- 2 cloves
- 1 green cardamom
- 1 inch cinnamon
- 1 dry red chili
- 2 pinch cumin seeds
- 2 pinch red chili powder
- 1 pinch garam masala
- 1/2 tsp kasuri methi
- 2 tsp chopped cilantro
- 2 pinch turmeric
- salt to taste
- 1 tsp oil
- 1 bay leaf (optional)
Preparation - Peel and cut the onion into 4 pieces. Chop the ginger and garlic into small pieces.
Transfer to a pressure cooker along with 1 cup water. Add the remaining whole spices and tomato.
Close the lid and cook for 2-3 whistles on medium flame.
Drain the water into a cup and remove the cloves, cinnamon and cardamom. Crush the remaining ingredients with a back of a heavy spoon.
Cooking - Heat 1 tsp oil in a wok. Add the cumin and bay leaf.
Once the cumin seeds start spluttering, add the turmeric powder. Immediately add the onion-tomato paste.
Cook for 5 mins. Add the chili powder, garam masala and kasuri methi along with the saved water.
Bring to a boil. Break the eggs gently and add most of the whites to the curry. Stir the curry gently for about a minute.
Once they are cooked, add the yolks and close with a lid. Let it simmer gently for 2 minutes if you like them runny inside. Else cook for 2-3 mins more.
Garnish with cilantro.
Serve hot with rotis/phulkas or even some white rice.
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