Howdy folks?
Ready to meet a new guest author at Framed Recipes?
I had announced it on FaceBook a few days back. You remember?
Meet Jyothi Rajesh, my blogger friend, who blogs at Curry Trail.
Jyothi is not just a blogger, she wears many, many hats apart from being a blogger.
She is an (ex) IT professional, an entrepreneur (runs a robotics training company for kids), an excellent food photographer (I will let her images do the talking), a prolific writer (visit her blog for many interesting stories) and a fabulous food stylist. I feel lucky to have made her acquaintance and glad that we hit it off from the very beginning.
She is a mother of two lovely kids and she had shared some of her photos, her adorable two and half year old holding an old camera and clicking pics. Those images are etched in my memory.
I can go on and on about Jyothi but, let me be a gracious host and welcome Jyothi to Framed Recipes.
Drum rolls please...
[dt_quote type="pullquote" layout="left" font_size="big" animation="none" size="1"]A warm hello to all the readers of Framed Recipes. I would like to thank Sree (Sreelatha Shenoy) for asking me to share this wonderful recipe in her graceful blog. I met Sree virtually on FB and of course we clicked off due to one common interest, FOOD! Her Sauteed Mushrooms with Fennel Seeds recipe made me literally drool. Thank you Sree for sharing your space with me. I feel so honored. This Chettinad egg curry is not the normal egg curry. It is flavor packed egg curry with lot of spices in it. It’s easy to make and tastes simply delicious! [/dt_quote]
Chettinad Egg Curry
Ingredients
- 6 eggs
- 2 large onions
- 2 to matoes
- 1 tablespoon ginger garlic paste
- 2 tablespoon oil divided
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- ¼ teaspoon turmeric powder
- Salt to taste
- Water as required
For Chettinad masala
- 1- inch cinnamon
- 6 cloves
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon pepper corns
- 4 dried red chilies
- ¼ cup fresh grated coconut
Instructions
- Boil eggs, peel the shell. Make a few slits on the egg white carefully without penetrating deep into the yolks. Apply turmeric powder and a pinch of salt into the slits and all over the egg.
- Heat a teaspoon of oil in a non-stick pan. Add eggs and roast them for about 3 to 5 minutes on low flame carefully turning them all sides. Remove from oil and keep aside.
- In the same pan, add all ingredients except grated coconut mentioned under ‘for Chettinad masala’. Roast them until fragrant. Remove and let it cool. Into the same pan add grated coconut and roast until all the moisture in the coconut dries up and coconut starts to turn brown.
- Now heat 1 teaspoon of oil to the same pan. Add onions and sauté until onions turns translucent. Add ginger garlic paste and cook till the raw smell of the paste is gone.
- Add tomatoes and cook until tomatoes turn soft and mushy.
- Separately grind Chettinad masala and onion-tomato-ginger garlic with a little water into paste
- Keep them separate aside.
- Heat remaining oil in the same pan. Add mustard seeds and wait till they crackle. Then add cumin seeds, curry leaves and onion-tomato-ginger garlic paste masala. Mix well and cook until the oil separates on the sides of the pan. Then add the ground Chettinad masala paste and cook for about 3 minutes.
- Add salt and water as required and bring it to boil. Check for seasoning. If you need to add extra spice, add pepper powder as required.
- Add pan fried eggs into the curry, simmer and cook for another 5 to 8 minutes.
- Once the curry reaches the desired consistency, turn off the flame. Garnish with chopped coriander leaves. Serve hot with steamed rice.
Do try this recipe and let me know how you liked it in the comments.
Dolphia Nandi says
I LOVE EGG CURRY!! I mean it, seriously. Now thanks to my cholesterol, I can't have any. I can only look at your picture and imagine 🙂
I was thinking after looking at the first picture - this is so much like Jyothi's :))
Framed Recipes says
I understand that diet controls nd exercise is important to control cholesterol.
This is Jyo's guest post for me. :).
Traditionallymodernfood says
I love jyothi's picture. As u told her pic talk about her disfes.. Grt post Jyothi..curry looks inviting
Framed Recipes says
Thank Vidya. I feel the same about Jyo's pictures. Food looks so good.. :).
kushi says
Lovely color and delicious recipe. Great job Jyothi and Sreelatha. Beautiful post!
Framed Recipes says
Thank you Kushi. I will let Jyothi know that you liked the recipe.
Jyothi - Currytrail.in says
What a beautiful Introduction dear. I'm really flattered. I'm not sure if I deserve them all, but I really loved reading it 😉
Thank you for asking me to do this. I'm so honored. And I hope readers will love this curry and give it a try 😀
Love <3
Framed Recipes says
I meant every word I said about you Jyothi. It was indeed an honor to share your recipe. Thanks again. - Sreelatha