Maharashtrian Spiced Egg Curry
Maharashstrian Spiced Egg Curry
What I like about this spicy egg curry is the complexity of it’s flavors. The spicyness of the green chilies and chili powder; the savory flavor of the garam masala, curry leaves, and ginger garlic paste; and the sweet and sourness of the tamarind. What else is awesome about this curry is that once you have all of the ingredients to prepare, it really only costs about $2 to make and can feed a family of 4. Serve the curry with steamed rice and either roasted papadum or parathas.
Servings: 4
Ingredients
- 6 large hard boiled eggs sliced in half
- 3 tbsp vegetable oil
- 2 tbsp chickpea flour
- 1 green bird’s eye chili split length wise
- 10 curry leaves
- 1 1/2 cups water
- 1/4 tsp garam masala
- 1/2 tsp salt
Spice Paste
- 2 tbsp ginger garlic paste
- 1/2 tbsp tamarind paste
- 1 tsp kashmiri chili powder
- 1/2 tsp turmeric powder
Garnish
- 6 curry leaves
- cilantro chopped
Instructions
- Mix together all of the spice paste ingredients. Set aside.
- Mix together the chickpea flour with a couple tbsp of water to form a thin paste. Set aside.
- Heat up cooking oil in a large sauté pan over medium heat. Add the curry leaves and the green chili. Sizzle in the oil for a minute.
- Add the spice paste and fry for a minute.
- Add the water and simmer for 5 minutes.
- Slowly whisk in the chickpea paste, making sure that all of the lumps are broken up. Season with salt and the garam masala. Simmer for 5 minutes.
- Add in the hard boiled eggs. Garnish with chopped cilantro and the rest of the curry leaves. Turn off the heat and cover, letting the eggs steep in the curry sauce.
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