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]
- 6 eggs
- 2 large onions
- 2 tomatoes
- 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
- 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.