Did you know? In France, the newly wedded bride breaks an egg on the threshold of her new home before stepping in. According to local belief it is done for good luck and healthy babies.
2 medium onions blended in fine paste
3-4 tablespoon whipped curd (so that there are no lumps)
½ tablespoon turmeric powder
1 tablespoon red chilli powder (Adjust to taste)
1 tablespoon garlic paste
½ tablespoon ginger paste
2 tablespoon coriander powder
1 teaspoon cumin powder (zeera powder)
1 teaspoon garam masala powder
1 teaspoon cumin seeds
1 small bay leaf
3 tablespoon oil
Salt to taste
Chopped coriander to sprinkle
Heat oil in a thick bottom flat pan and add cumin seeds and bay leaf in the oil. Add onion paste in oil and sauté till it is cooked or till it turns light brown. Now add ginger & garlic paste and sauté for a couple of minutes. Mix coriander powder, turmeric powder and chilli powder with a little water and then add this mixture to the onion paste. When masala is cooked and it starts leaving the sides of the pan, add whipped curd and mix well. Add two cups of water and salt and let it come to a boil.
Now break the shell and gently drop the egg in gravy one at a time. Cover the pan and let the eggs cook in the gravy and absorb all the flavour. Don’t worry if the eggs come out in different size and shapes. In fact that is the beauty of this recipe that all the eggs have a character of their own. Cook the eggs till they are completely done. Add garam masala at the end, mix well, cover and let it boil for a minute and then turn off the flame. Garnish with chopped coriander leaves and serve hot with steam rice, roti or paratha.
Two most important things to remember while cooking this dish –
The consistency of the gravy should be thin. Thick gravy will not yield good result at the end as the eggs need to cook in the gravy itself.
It is important to have a flat bottom pan, so that when you drop the eggs in the gravy, it does not stick to each other and remain separated.