This is my mom’s recipe. Anybody would love their mother’s cooking,no doubt in that isnt it?. Mom makes this vegetable curry with fried fish but I ran out of fish. so I Just added eggs in the simmering curry and made it as poached egg curry with vegetables . It tastes wonderful with hot plain rice with salad and pickle. Try it and let me know 🙂
Serves:- 3 to 4
Preparation time:- 30 to 40 mins
INGREDIENTS:-
- chopped Brinjals- 4 medium sized purple variety
- Potato- 2 medium sized, cut into four
- Eggs – 3 or 4
- Onion- 1 medium sized
- Tomato- 2 small sized
- Oil- 3 tbsp
- Ginger garlic paste- 1 and a half tspn
- Jeera- 1 tspn
- Turmeric powder- 1 tspn
- Corriander powder- 1 tspn
- Jeera powder- 1 tspn
- Red chilly powder- 1 tspn
- Garam masala powder- 1 tspn
- salt to taste
- corriander leaf for garnish
METHOD:-
- Take a pan and add oil. I prefer mustard oil. You too can use it only if you can handle the pungent smell. Else sunflower oil will do.
- When the oil is hot, add jeera seeds and let it crackle.
- Add in the chopped onions and fry till golden brown
- When the onion brown and translucent add the ginger garlic paste and fry for 30 secs or till the raw smell disappears.
- Next goes in the chopped brinjal and potatoes. I have used two different varieties of brinjal here.
- Add in the masala powders like corrainder, jeera, red chilly and turmeric powder and salt. fry nicely. when you see its becoming dry then sprinkle little water and fry. Frying the masala and the veggies is important. fry for 5 mins or so.
- Add tomatoes and cook till its turns mushy.
- Add the required amount of water for the curry, cover and cook till the brinjal and potatoes are done.
- And lastly break in the eggs carefully into the curry. dont stir just cover it and cook for further 5 mins on medium flame. We are poaching the eggs.
- Before removing from fire ,sprinkle some garam masala powder and the curry is done . Garnish it with chopped corriander leaves.
- Enjoy it with steam rice..
