Egg curry

This is a very simple egg curry which my mom used to make. But I feel the yellow part (the yolk) is little too heavy for me. So, I remove the yolks from all the eggs and just add one yolk to the curry right before I turn of the stove. It actually gives me the satisfaction that I am eating healthy, with out cutting down too much flavor because that one yolk makes my curry nice and creamy, which is more than satisfactory.         

               

                                                        Egg curry

Recipe adopted from amma       

Ingredients: 

Eggs- 6

Med onions-2

Tomatoes-2

Green chillies-3

Red chillie powder- 1/2 tsp

Inguva (hing)- two pinches

Cliantro 

Procedure: 

 Boil the eggs, peel them and cut each egg to eight pieces by removing the yolk. In a non stick skillet put a tsp of oil and fry these egg pieces for just about two minutes. The eggs should have little bit of brown color to them with that frying. 

Now take another vessel, do the tadka or popu (4 tsp oil, few mustard seeds, 1 tsp chana dal, 1 tsp jeera and hing). Then add the green chillies and onions and cook these till the onions become soft. Then add tomatoes, red chillie powder and salt and cook for about ten minutes. The water in the tomatoes is just enough to make nice gravy. So, don’t add any water. Then add the eggs and cook till everything comes together. Now add chopped cilantro and one yolk to the gravy. This yolk makes the curry very creamy.