Egg Chatkhara

Egg for me is a versatile ingredient. It can be used to make sweet or savory recipes. It can be molded in any shape and can be consumed in different stages like scrambled, semi-solid or hard boiled. It can be flavoured with Italian herbs to Chinese sauce to Indian spices and every time the outcome is as tasty as the other. I bet you all will second me on this. However, along with great taste the humble egg has many nutritional values too. It is a rich source of protein and keeps our heart healthy. I highly recommend it to women during pregnancy and breast feeding.

It was time for some fun and fusion in the kitchen with my all time favorite ingredient eggs. And the result!! A lip smacking, finger licking delicious recipe. You have to try it to believe it.

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Here is how I made it.

Ingredients –

4 eggs
2 medium-sized onions finely chopped
2 medium-sized tomatoes finely chopped
1 green chilli chopped
1 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
2 tablespoons cashew nut paste
2 tablespoons fresh cream
1/4 teaspoon cumin
1 tablespoons ginger-garlic paste
3 tablespoons oil
1/2 teaspoon garam masala powder
Salt to taste

Method –

Heat two tablespoons oil in a woke and add cumin. When it stars to change colour add onions. Fry until onions are brown. Add ginger-garlic paste and fry for a minute. Now add tomatoes, chilli powder, turmeric powder, coriander powder, cumin powder and salt. Fry on medium low flame until all the spices and the tomatoes are cooked and starts to leave sides of the woke. Add green chilli and sauté, add casue nut paste and cook for 2-3 minutes. Add 2 cups of water, garam masala powder, cover and let it boil for 3-4 minutes on low flame. Add cream and let it semer for a minute before turning off the flame.

In a skillet heat some oil. You can also use butter if you like. Now break one egg and gently drop it into the skillet so that the yolk does not leak. Cover and let it cook. Check after a minute if the egg white is cooked from the bottom and the yolk is set, you can flip it and cook it from the other side aswell. However, if you want you can skip cooking it from both the sides. Now remove the fried egg and keep aside. Similarly fry all the 4 eggs.

Now drop the fried eggs in the curry, switch on the flame, cover and let it semer for a minute. Turn off the flame and let it rest for a few minutes before serving.

This Egg Chatkhara tastes best with parathas. However, you can also enjoy it with rice, pulao, nan or roti.

Egg Nizami

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.

Egg Nizami
Following preparation will serve 2 or 3.

Ingredients –
4 eggs
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

Method –

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.