Tuesday, February 2, 2010

Egg Curry

As part of FoodBuzz taste maker program we can get samples, when offered some eggs from Egglands Best. I thought sure why not they are great eggs and some even have extra Omega 3 in them. So I made a traditional South Indian egg curry, my sister in law asked me the day I made this was it a Chennai or city version or village version. Its a city version as the eggs are boiled and added in the villages the eggs are dropped into the curry and poached in it. I remember when I was dating my hubby this was one of my favorite dishes he made.

  • 5 boiled eggs (they can also be poached in the curry)
  • 1/2 onion,
  • 3 green chilies
  • a few curry leaves
  • 3 cloves garlic chopped
  • a pinch of mustard seeds
  • one tablespoon masala powder
  • a little frozen coconut
  • salt to taste
  • pinch of chili powder
  • 2 big tomatoes chopped

1. heat canola oil pop mustard seeds, add curry leaves and green chili, and onion then saute for 5 minutes
2. after a little while add masala powder and red chili powder and salt and diced tomatoes, then turn it down to a low heat and simmer for 15 min, then mix in the coconut
3. while this is cooking boil some eggs, peel and chop in half and then layer on the top of the curry, garnish with fresh Cilantro

I know its sounds a little different, but go on give it a try you will love it, great served with rice and steamed vegetables. Its a healthy and simple vegetarian recipe and one you will make time and time again!

and the lovely Sybil of Nutrition Nibbles a fellow RD from Canada with a wonderful blog full of fun nutrition and health facts gave me this award, thanks so much

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