Egg curry, not by a family recipe

Wow! Just when I started writing this, I remembered that I had thought of taking a picture of today’s lunch. And I simply forgot… At one moment, it was all ready, photo-worthy egg curry and on the next, we ate it all up with rotis.

All these years, I have had different versions of egg curry. I love the one which my mother makes, which I am yet to master. It has got a simple tomato gravy tempered with garlic, asafoetida, turmeric and is spiced with cumin powder, coriander powder, chili powder. That’s it and it tastes so delicious and heart-warming.

Today though I tried something different mainly because I had different set of ingredients. So I heat oil and added fenugreek seeds and sliced garlic. Onto this tempering went chopped onion and tomatoes.  As tomatoes cooked I added chunks of carrot and green peas, turmeric, dried fenugreek leaves, homemade curry masala (made every year by my mom) and some Kitchen King masala by Everest (which my husband had bought earlier from the Indian store). After mixing everything I added some water and let it boil, which also cooked all the veggie chunks.  On this simmering gravy, I then broke eggs and let them poach. Before taking it out of the stove, I added some coconut milk for creaminess. The end result was tasty but not-so-light which we would have otherwise preferred for a workweek lunch 🙂

With my stomach still full, I cannot even think of what to make for dinner. So I can update on it later. Tada.