Wednesday, April 28, 2010
Aao Sikhaun Tumhe..........ANDE KA FUNDA!!
Aao Sikhaun Tumhe...Ande ka Funda....Yeh nahi pyaare koi mamuli funda.... LOL.... ( Here is the link of Youtube Video of Song) This is the song that comes to the mind when you look at eggs :) Wonderful expressions by our bollywood Actor Govinda in this song... :)
By the way, this delicious looking Egg Curry is not made by me....Its the courtesy of my Dear Husband. My sister (who is visiting us from India) and Hubby Dear decided to give me some rest and made dinner tonight. Both were in the kitchen cooking Egg Curry, Raita, Roti etc.....It was a delicious dinner.....Not only the dinner, I was given off from cleaning the kitchen too..... :) That too was taken care of by both of them....God Bless my Dear Hubby and Darling Sister. :)
Here is the Hubby's recipe for EGG CURRY (Click here for printable recipe)
6 Eggs - (Hard Boiled and Skin peeled off)
1 Medium Onion- Finely Chopped
2 Tomatoes- Finely Chopped
1 Green Chilli- Finely Chopped
1 Tsp- Ginger Paste
1/2 Tsp- Cumin Seeds
1/2 Tsp- Turmeric Powder
1/2 Tsp- Coriander Powder
1/4 Tsp- Garam Masala
1/2 Tsp- Mango (Amchur) Powder
Salt and Red Chilli Powder- To Taste
Oil- 2 Tbsp
Water- 2 Cups
Coriander leaves to Garnish
1. Heat Oil in a pan. Add cumin seeds and once they change color to brown add the chopped green chillies and ginger paste. Stir fry for 15 seconds.
2. Add the Onions and fry until they turn slightly brown. Add in the tomatoes and stir fry until they are tender.
3. Add all the dry spices, mix and let this mixture cook till it starts to leave oil from the sides. Keep stirring occasionally.
4. Add the water to the mixture and mix well. Let the water come to a boil and then turn the flame to medium and add the hard boiled eggs to it. ( You can cut the eggs in half or the put the whole eggs. For Whole eggs, put the slits on all sides of the eggs so that it soaks up all the delicious spices inside).
5. Let the eggs cook in curry on medium flame till the gravy becomes thick.
6. Garnish with Coriander leaves and SERVE HOT with Chapattis or Paranthas...YUMMYYYY!!!