Saturday, January 12, 2013

Spicy Mushroom and Egg curry

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):

  1. 2 hard boiled eggs
  2. 200g mushrooms cleaned and quartered
  3. 1 large onion finely sliced or chopped - I sliced them finely with my new Pure Komachi series knife
  4. 1 large country tomato
  5. 1 tsp garam masala powder
  6. 1/2 tsp red chilli powder
  7. 1/2 tsp coriander/dhania powder
  8. Salt to taste
  9. 1/2 tsp mustard seeds
  10. water - 1 teacup
  11. 1 tbsp oil
  12. Chopped coriander for garnish
How I made it :
  1. In a pan, heat the oil.
  2. Add the mustard seeds. Cover and let the spluttering stop.
  3. Now add the onions and fry till the turn pink.
  4. 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.
  5. Now, add the tomatoes, red chilli powder, coriander powder, salt and let the fat separate.
  6. Add about 1 teacup of water and let it come to a boil.
  7. Drop in halved boiled eggs and the garam masala powder.
  8. Cover and let it simmer for about 8 minutes.
  9. Garnish with chopped coriander and serve with rotis/chapatis.