Ingredients

Green Capsicum – 1 cut into small cubes

Mushroom – 200 gm cut into small cubes

Onion – 1 sliced

Green chillies – 5 slit

Curry leaves – 1 sprig

Pepper powder – 1/4 tsp

Coriander leaves – 2 tbsp chopped

Eggs – 2 beaten

Salt – to taste

Oil – 1 1/2 tbsp

Method

Heat oil in a non-stick pan and add onions, green chillies and curry leaves.  Fry till the onions turn light brown.  Add pepper powder and stir for a few seconds.  Add capsicum, mushroom and salt to taste.  Cook covered on a medium flame.  Stir in between.  Open the lid and add beaten eggs and coriander leaves.  Stir-fry till the eggs are well cooked.  Serve delicious ‘Capsicum, Mushroom and Egg Stir-fry’ as a side dish for rice, bread and chapathi.  Enjoy!

This is one of the traditional ways of cooking eggs among Kerala Christians and is known as ‘Mutta Palu Curry’.  My grandmother and my mother used to make it more often than the usual ‘Egg Masala’.  For me, this recipe comes handy when my freezer is empty )  I mean, when there is no meat and fish available!  It can be made for breakfast, lunch and dinner since it goes well with appam, puttu, idiyappam, bread, rice or rotis!

Ingredients

Eggs – 6

Potatoes – 4 medium

Onion – 1 sliced

Ginger – 1″ piece chopped

Garlic – 2 chopped

Green chillies – 4 slit

Curry leaves – 2 sprig

Thin coconut milk – 2 cups

Thick coconut milk – 1/2 cup

Coriander powder – 3 tsp

Turmeric powder -1 tsp

Pepper powder – 1 1/2 tsp

Garam masala – 1 tsp

Mustard seeds – 1 tsp

Vinegar – 2 tbsp

Salt – to taste

Oil – 2 tbsp

Method

In a pressure cooker, cook the eggs and potatoes with 2 cups of water for 5 minutes.  Let it cool.  Peel and quarter the potatoes.  Remove the shell and cut the eggs into halves.  Heat oil ( coconut oil is preferred) in a pan and add onions, ginger, garlic, green chillies and curry leaves.  Fry till the onions turn light brown.  Add all the spice powders and fry for a minute.  Now add the thin coconut milk, vinegar and salt.  When it boils, add the potatoes and simmer for 5 minutes.  Finally add the thick coconut milk, mix well and switch off the fire.  Place the eggs in a serving dish and pour the curry on top and serve.

This is a quick and easy Egg Curry which my Grandmother and Mom used to make. In this recipe, the Egg is directly put into the gravy. There is no need to boil the Egg. And no grinding is required to make the gravy. Yet it is a very tasty curry which goes well with rice and rotis !

I am sending this recipe to the event Grindless Gravies being hosted by Sra of whenmysoupcamealive.

Ingredients

Eggs – 6

Onions -2 sliced

Ginger -1″ chopped

Garlic – 4 chopped

Green chillies – 4 slit

Curry leaves – 1 sprig

Tomatoes – 2 chopped

Mustard seeds – 1/2 tsp

Chilly powder – 1 tsp

Turmeric powder – 1/2 tsp

Pepper powder – 1 tsp

Garam masala – 1/2 tsp

Vinegar – 1 tbsp

Water – 2 cups

Salt – to taste

Oil – 2 tbsp

Method

Heat oil in a large pan and add mustard seeds. When it splutters, add onions, ginger, garlic, green chillies and curry leaves. Fry till the onions turn light brown. Add the chilli powder, turmeric powder, pepper powder and garam masala. Fry for few seconds and add the tomatoes and salt. Fry till the tomatoes are soft. Now add 2 cups of water and let it boil. Add the vinegar and mix well. Break each egg and put it gently into the gravy. Do not put one on top of the other. Close the lid and cook on medium flame for about 15 minutes. By then the eggs would have cooked well. Open the lid and allow to boil for one more minute. When the gravy is thick, put off the fire. Serve hot!

The photograph was taken with a Nikon coolpix L4 camera. Lens: 6.3 – 18.9 mm. It was taken around noon in a naturally lit room.

What you need:

Eggs -6
Onion -1 big, chopped
Tomato -1 chopped
Green chillies -3 chopped
Curry leaves -1 sprig
Sambar powder -2 tsp
Turmeric powder -1\4 tsp
Salt -to taste
Oil -2 tbsp
Coriander leaves -1 tbsp chopped

Method:

Heat oil in a non stick pan. Put the onions, green chillies and curry leaves. Fry till the onions turn pink. Add the sambar powder and turmeric powder. Fry for a few seconds. Now add the tomatoes and fry for 2 minutes. Beat the eggs well and add to the pan. Also add salt. Fry well till the eggs do not stick to the pan at all. Finally add the chopped coriander leaves. Serve hot.