241) EGG CHILI CURRY

EGG CHILI CURRY

A QUICK N’ EASY EGG CURRY FOR KIDS

Ingredients:

     1)    Eggs – 4 Nos.

     2)    Onion – 100 gm.

     3)    Tomato – 150 gm.

     4)    Hot green chili – 1 no.

     5)    Ginger – ½ inch piece

     6)    Tender curry leaves – 1 sprig

     7)    Hot red chili powder – 1 teaspoon

     8)    Turmeric powder – ½ teaspoon

     9)    Coconut oil – 2 teaspoons

     10)     Water – 300 ml.

     11)     Salt – 1 teaspoon

To Cook:

          Peel the onion and the ginger. Cut the onion and the tomato into rings (or into pieces of any other shape you desire). Chop the ginger to fine powder-like bits. Slit the green chili lengthwise on one side or diagonally to 2 or 3 pieces.

          Set a small wok on high heat. Pour in the water. Tip in the chopped onion, the tomato, the green chili and the ginger. Add the salt, the turmeric powder and the chili powder. As it starts to boil, taste and adjust the seasoning if required. After boiling for 2 minutes, break the eggs one by one and tip them in at different corners (leaving enough space to turn them over individually. Lower the heat.

          A minute later, gently turn over the eggs. If the eggs are cooked enough to suit your taste (some persons love their eggs fully poached while others love to have their eggs half done with a gooey center), tip in the curry leaves and dribble the coconut oil over the curry.

          Switch off the heat and serve fresh and hot with rice. Children just love this simple, watery, soupy curry. Do cook this now, serve it to the children in bowls with a spoon and enjoy their delight as they eat the egg and slurp up the soup. Of course, you will love it too!

Note:

          Make sure you prepare this curry only after all the other dishes have been prepared, especially the rice. It is important that this wonderful curry be enjoyed fresh from the stove.