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Friday, July 31, 2015

Egg and Peas Curry


Sorry for the slight interruption, laptop slowed down so much that opening a window took ages that eventually I broke down LOL.  But then cooking is my passion, and I decided since its something that makes me happy and blogging has given me some wonderful blog friends  I will stick to it even if it doesnt give me any profit.

I cook egg curry very often almost once a week. My little guy doesnt like eggs ,although he has started to eat plan omelettes .  Since he goes swimming for his  swim club  everyday,  he has to have a good protein intake ( according to his father), as his coach really gives him a good work out.
So I needed a new way to cook egg curry and made this curry following my favourite Indian recipe book.
Its quick and easy and I have an egg shelling machine in the form of a 3 year old.  As soon as he sees me cooking eggs he would go " mumma I will  clean the eggs" I think its a good  exercise to hone  fine motor skills .My little guy had to shell  eggs once  at his Malaysian  preschool during their no cook cooking class.

Recipe : Egg and Peas curry recipe adapted from the Eggs and Peas curry in Roshi Razzaq's Low Fat Indian Cooking cookbook

Serves 3 persons

3 hard boiled eggs, shelled and cut in half
1 small onion chopped
1/2 tsp cumin seeds ( dhiri)
2 cloves garlic
1/2 tsp grated ginger
1 green chilli, left whole, with just a tiny slit ( optional)
1/4 tsp chilli powder ( optional)
2 tomatoes chopped
1/2 cup green peas
5-6 curry leaves
1/2 tsp ground coriander ( kothanbiri)
1/2 tsp garam masala ( I used home made but you can use the store bought ones)
1 tbsp  chopped coriander leaves
1 cup water
salt
oil

Heat about 2 tbsp oil, add cumin seeds and once they start to pop add the onion , curry leaves and fry till soft.

Add tomatoes, garlic and ginger and  stir fry for another minute to soften the tomatoes.

Add all the spices pinch salt  and water and bring to a boil and simmer.

Stir in the peas and the halved eggs and stir carefully and let it simmer, add a little more water if it looks too dry.

Taste adjust  salt and  finally add the coriander leaves.

Cook for a minute and switch off.  Serve with rice.




2 comments:

  1. I have never had an egg curry...this seems easy and quick to prepare and very delicious too.

    ReplyDelete
  2. Hi Nammi,

    I hope that your computer problem has recovered now.

    Very nice vegetarian curry. Very lovely to eat with plain steamed rice :D

    Zoe

    ReplyDelete

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