Recipe: Egg and Green Pea Curry

To Make:  6 Servings

Ingredients:  For Eggs:

1.  50 gms/2 tbsp butter

2.  6 eggs, hard-boiled, shelled and cut into halve, lengthwise

3.  ½ tsp salt

4.  ½ tsp black pepper powder

For Green Peas:

1.  250 gms/1-3/4 cups shelled green peas, boiled

2.  ½ tsp salt

3.  ¼ tsp tumeric powder

For Curry:

1.  8 tbsp oil

2.  3 medium-sized onions, finely chopped

3.  2” piece cinnamon

4.  6 cloves

5.  1-1/2 tsp salt

6.  1-1/2 red chilli powder

7.  ½ tsp tumeric powder

8.  3 medium-sized tomatoes, blanched, peeled and pureed

9.  4 tbsp thick curd, whisked till smooth

10.  1-1/4 cups coconut milk made from 150 gms

OR

10.  ½ large freshly grated coconut

11.  3” piece ginger

12.  25 cloves garlic

13.  4 green chillies

For Garnishing:

1.  2 tbsp finely chopped coriander leaves

2.  1 onion, sliced in rings

Preparation:

1.  Grind to a fine paste ginger, garlic and green chillies together.  Set aside.

Method:

1.  Heat butter in a pan.  Add eggs, salt and pepper, stir for a few seconds and cover pan immediately.  Open pan, stir for a few seconds, cover pan immediately and cook till golden brown.  Remove eggs from pan and set aside

2.  In the same pan, add green peas, salt and tumeric.  Stir-fry for a few minutes and set aside.

3.  Heat oil for curry in a pan.  Add onion and fry till lightly brown.

4.  Add ground paste and stir for a minute.  Add cinnamon and cloves and cook for a minute longer.

5.  Stir in a salt, chilli powder, cumin and tumeric.  Add tomato puree and curd.  Mix well and cook for a few minutes.

6.  Pour in a coconut milk, and cook on low heat for a few minutes more, stirring continuously

7.  Add eggs and green peas, mix gently, making sure that the eggs do not break up.  Cover pan and cook for a further 8 to 10 minutes on a low heat

8.  Pour curry into a serving bowl and serve hot, garnished with coriander leaves and onion rings.