16
Saucepan
Capacity: 3 Litre
Maximum Preheating Time on medium heat: 4 minutes
Suitable for:
•
Boiling noodles, pasta, eggs
•
Soups, sauces, chutneys, gravies, curries
•
Rice, pilau
•
Dal
Egg Curry
Serves 6
8
eggs
1 x 2 inch / 5 cm piece
(
2
⁄
3
oz / 20 g)
fresh ginger
15 small cloves
garlic
1
green chilli
1
⁄
4
cup + 1 tbsp / 75 ml
vegetable oil
4 medium (14 oz / 400 g)
onions
chopped
1 tsp / 5 ml
cumin seeds
3 large (1 lb 2
oz / 510 g)
tomatoes
puréed (see page 19)
8
cloves
4
brown cardamoms
4 x 1 inch / 2.5 cm sticks
cinnamon
2 tsp / 10 ml
salt
1
1
⁄
2
tsp / 7.5 ml
red chilli powder
2 tsp / 10 ml
coriander powder
1 tsp / 5 ml
turmeric
1
⁄
2
tsp / 2.5 ml
sugar
2 tbsp / 30 ml
coriander leaves
chopped
2
1
⁄
2
cups / 600 ml
water
1.
To boil eggs:
Place eggs in pan and cover with water at least
1 inch/2.5 cm above eggs. Bring to boil on medium-high heat.
Reduce heat to low. Cover and simmer 15 minutes. Meanwhile, do
step 2
. Pour off water. Pour tap water slowly over eggs till eggs are
cool. Drain. Remove and keep aside eggs. Wash and dry pan.
2.
Grind into a paste ginger, garlic and green chilli.
3.
Heat
1
⁄
4
cup/60 ml oil in pan on medium heat about 2 minutes.
Add onions. Fry till light golden brown. Add cumin seeds and ginger
paste. Stir a few seconds. Add tomatoes. Mix. Remove from heat.
4.
In a mixer-blender/grinder, mix tomato mixture till smooth. Wash
and dry pan.
5.
Heat remaining oil (1 tbsp/15 ml) in pan on medium heat about
1 minute. Add cloves, cardamoms and cinnamon. Stir a few seconds.
Reduce heat to low. Add tomato mixture and remaining ingredients
except eggs and water. Cook about 3 minutes, stirring constantly.
Add water. Stir. Bring to boil on medium-high heat. Reduce heat to
low.
6.
Cover and simmer (about 20 minutes). Meanwhile, shell eggs and
cut lengthwise into halves. When gravy is slightly thickened, remove
pan from heat.
7.
Add eggs, keeping yolk sides up. Cover and simmer on low heat
just till eggs are hot (about 2 minutes). Serve hot.
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