Well, I wanted to eat something really spicy when I got home after work. I remembered Namratha's spicy egg curry which I've made quite a few times before but I also had a pack of mushrooms which I had to finish so I combined the two together and the result was quite good.
Here's a pic of what went into my dabba so sorry for a not-so-good picture.
Ingredients (serves 2 as a side dish to chapatis):
Here's a pic of what went into my dabba so sorry for a not-so-good picture.
Ingredients (serves 2 as a side dish to chapatis):
- 2 hard boiled eggs
- 200g mushrooms cleaned and quartered
- 1 large onion finely sliced or chopped - I sliced them finely with my new Pure Komachi series knife
- 1 large country tomato
- 1 tsp garam masala powder
- 1/2 tsp red chilli powder
- 1/2 tsp coriander/dhania powder
- Salt to taste
- 1/2 tsp mustard seeds
- water - 1 teacup
- 1 tbsp oil
- Chopped coriander for garnish
How I made it :
- In a pan, heat the oil.
- Add the mustard seeds. Cover and let the spluttering stop.
- Now add the onions and fry till the turn pink.
- Once onions are pink, add the mushrooms and cook them as per your liking. I wait till all the water that they leave our evaporates.
- Now, add the tomatoes, red chilli powder, coriander powder, salt and let the fat separate.
- Add about 1 teacup of water and let it come to a boil.
- Drop in halved boiled eggs and the garam masala powder.
- Cover and let it simmer for about 8 minutes.
- Garnish with chopped coriander and serve with rotis/chapatis.
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