I can never stress enough how quick and simple meals are important in my household. Though we love our slow-cooking wonders over the weekends, we often come home during the week with little less than just a craving of good food, with no energy what so ever to deal with it’s creation.
Call me crazy but even scramble eggs can be made to look elegant by me. Yes, I have a sickness. I’m somehow very uncomfortable with the fact of showing off simple food just the way it is. When Hubby Dear comes home each evening to a table laden with the best of flavours on a platter, he often thinks that I’ve slaved over the hot stove for hours. I always smile a cunning smile, because even though my food looks and tastes like it’s been simmering for hours, only my stove knows how long it’s actually been running to bring our dinner from pot to plate.
I always glorify myself in the thought of having made a splendid meal that looks like I’ve spent half my life over. But I know how much I resent having to actually make a slow-cooked meal from scratch! I can’t even remember the last time I made my own stock.
A couple of days ago, when we were having our usual “something different for dinner” mood swing, it only seemed reasonable to make something out of the ordinary. Elegant, yes. Simple, definitely!
SPICY EGG CURRY
Prep time: 15 min, Cooking time: 15 min | Serves: 2-4Â
4 eggs, boiled 1 large onion, finely chopped 2 large tomatoes, diced 1 tbsp ginger-garlic paste 5-6 dried curry leaves 1 tbsp tomato paste Â 1 tsp madras curry powder 1/2 tsp red chilli powder 1 tsp mustard seeds salt, to taste water, as needed 2 tbsp light cooking oil
HEAT oil and saute mustard seeds and curry leaves till they begin to sizzle. Add onions, and fry till lightly browned.
ADD chilli powder and madras curry powder, and fry for a minute. Throw in chopped tomatoes and cook till they pulp and start to give out oil from the sides.
ADD salt and tomato paste and cook for a minute or two. Add in water depending on the consistency desired, and boiled eggs, and cover cook for 5-6 minutes.
SERVE warm with fresh fluffy rotis.
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