Egg Burjhi (Spicy Egg)

I made this recipe yesterday in a hurry but forgot to take a snap.Anyways turned out really well and a very quick dish.Definitely worth giving a shot.

Ingredients:
Eggs-4
Finely Chopped onions:2 large
oil-4 tbsp
ginger garlic paste- 1 tbsp
cumin seeds-2 tsp
mustard seeds-1 tsp
chana dal-1 tsp
salt
red chilli powder-2 tsp
garam masala-1 tsp


Procedure:
1)In a pan with some oil add mustard seeds,cumin seeds,chana dal and fry till mustard seeds crackle.
2)Add onions,ginger garlic paste ,turmeric powder and fry on medium heat till tender.
3)Now add the salt,red chilli powder and garam masala and fry for 2 min on low heat.
4)Break in the eggs along with the yellow on low heat and start stirring the whole mixture in pan till the onions and egg stick well to each other.Fry and keep stirring till the eggs are done.
5)Serve with rice,rotis and parathas.


P.S:Keep stirring the egg else it would get burnt.

Storage:Better consumed the hour made.Gives a flat taste later on.

Spicy Egg Curry in Tomato based Sauce

Egg Curry in Tomato based sauce

Ingredients:
Boiled Eggs-4
Onions thinly sliced-1-2
Tomato sliced-2
Cinnamon stick-2 small
bay leaf-3
cloves-3
green chillies slit lengthwise-2
salt
oil-4tbsp
red chilli powder-2 tsp
garam masala-1tsp (optional)
turmeric powder-1/tsp
asafoetida-1/2 tsp(optional)

Procedure:
1)In a pan add oil,cinnamon stick,bay leaf,cloves,asafoetida and fry them for 1 min.
2)Add the onions and fry till tender,add the tomatoes,red chilli powder,turmeric,salt,garam masala.
3)Fry the mixture till a gravy like consistency is attained on low to medium flame after covering the vessel.Keep stirring often.
4)Simultaneously,in another pan take 3 tbsp oil and add the bolied eggs after getting rid of their shells.
5)On a low to medium flame fry the eggs and be careful not to burn them.Keep tossing them on sides.
6)Once the eggs are light golden brown in color add them to the tomato gravy.
7)Let the whole curry cook for 5 to 10 min.
8)Serve with rice,rotis,tandoori rotis or bread.


P.S:Be cautious with the gravy and keep stirring such that it wont get too thick or stick to bottom of pan.If required add 3 to 4 tbsp water though not required.

Storage:Edible for 3 days if refrigerated.

Bagara Baigan(Spicy eggplant curry)

Bagara Baigan

Eggplant

Eggplant ,often known as brinjal in the east is a vegetable loved by almost everybody.I made bagara baigan this weekend.A really spicy variation relished by thousands.We find this dish mostly during special occassions.It doesnt take that long a time for getting cooked.

Ingredients:

For stuffing and gravy:

chana dal -1cup

urad dal-1cup

black peppercorns-5 to 6

cloves-5 to 6

whole dried red chilli-8 to 10 ( as per your spice scale)

cumin seeds-4 tsp

coriander seeds-4 tsp
methi seeds-1tsp
cashew nuts

1)Roast all these ingredients till golden brown.Donot burn.

fresh coconut grated-1/4 cup
tamarind juice-2 to 4 tbsp
powdered jaggery or sugar-1tbsp
ginger-garlic paste-3 tbsp
salt

1)Make a paste of all the above ingredients along with the roasted dals without adding water.Have a portion of the paste for stuffing the eggplants/brinjals and save the rest for gravy.


Small Eggplant (how can we forget this the vital one)- 5 to 6
mustard seed-1tsp
cumin seeds-1tsp
curry leaves-3 to 4
turmeric powder-1/2 tsp
red chilli powder-1 tbsp
salt

Procedure:

1)Stuff the eggplant/brinjals by making a + cut .
2)In a pan,heat 2 tbsp oil,add mustard seeds,cumin seeds and curry leaves.
3)Now add the stuffed eggplant,cover and cook for 15-20 min on medium heat.
4)Once they get cooked,remove the eggplants and keep aside in a dish carefully.
5)In the pan ,add the remaining paste saved for gravy along with some water.Add turmeric powder,and add salt,red chilli powder,tamarind & sugar as per taste.Cook for 10 to 15 min on low flame till the gravy thickens.
6)Finally,add the eggplant to the gravy carefully and let them cook for 5 to 10 min.
  Serve with rice or rotis.


P.S:I suggest the cuts on the eggplant be made on the rear end,because this helps in making the eggplant stay vertical when cooked without spilling the stuffing.Keep turning the brinjals occassionally as this would prevent them from burning.

Storage:The roasted dals can be stored carefully for 3 weeks apprx.The curry ofcourse stays for 3 days in refrigerator without losing its essence

Green Beans Curry

Experiment 5

Well beans can be cooked in many ways.A recent favourite of mine is what I would like to share with all of you.

Ingredients:
Green Beans big chops(1")-2 cups
Curry Powder-4 tbsp
Salt
red chilli powder-1 1/2 tbsp
Oil-3tbsp
turmeric powder-1/2 tsp
asafoetida-1/2 tsp

Curry Powder
Toor dal-4tbsp
Urad dal-4tbsp
Chana dal-4tbsp
whole dry red chilli-2
mustard seed-1tsp
cumin seeds-1tbsp

Fry all the above ingredients in a pan with just 1 tbsp oil and grind them into a fine powder.

Procedure:
1)In a pan add some oil,asafoetida,turmeric and then add the beans.
2)once the beans get cooked add the curry powder,salt and red chilli powder and mix well.Keep mixing so it doesnot stick to the bottom of the pan .Add a tsp of oil if required.
3)Serve with rice.

P.S:Can also add 1/4tsp of cinnamon powder to the curry powder.It tastes good.

Storage:Stays alive for 2 days in refrigerator

MIXED BELLPEPPER CURRY

Experiment 4

This is a variation for the usual capsicums or bellpeppers.my husband likes this curry a lot.Its simple and quick.I will also post some more reciped with peppers in the days to come.

MIXED BELLPEPPER CURRY

Ingredients:
strips of green bell pepper(capsicum)-1cup
strips of yellow bell pepper-1cup
strips of red bell pepper-1cup
Turmeric powder-1/2 tsp
Peanut powder-6-7 tbsp
Oil-4 tbsp
asafoetida-1/2tsp
Salt
red chilli powder-2 tbsp

Procedure:
1)In a pan add some oil,turmeric,asafoetida.
2)Once the oil gets heated add the pepper strips and fry them till tender.
3)When the peppers are half cooked,add the peanut powder and fry for 5 min.
4)Now add the salt and red chilli powder and fry for 7-9 min on low flame.
5)Serve with rice or rotis.


P.S:Donot burn the peppers.Fry on a low to medium flame,this avoids constant supervision.The peanut powder is simple.Just take some raw peanuts sold in the grocery stores and grind them to make fine or coarse powder.This can be added to many recipes.

Storage:shelf life for a day but 2 days in refrigerator.