Egg curry with fennel and dil weeds

I had a bunch of boiled eggs and some dill weeds in the fridge, so decided to make the curry that I had fallen in love with more than a month back. It tastes much better as an egg curry than as a potato curry!

 

6 boiled eggs

1/2 tsp fennel seeds
1 bay leaf
Paste of 1 large onion
2 tsp ginger paste
1/2 tsp garlic paste
Haldi powder to taste
Chilli powder to taste
Salt to taste
Cooking oil (about 1 tbsp)
Dil leaves for garnish
1/2 tsp fennel seeds, crushed
1 tsp sugar, crushed

Method:
In a little oil, fry the boiled eggs till lightly browned.

Heat oil and add fennel seeds and bay leaf, fry for a minute till the aroma releases.
Add a mix of fine onion paste, ginger paste and garlic paste, haldi and chilli powder.
Fry the masala well till oil seperates. 

Add eggs. Bring to boil and take off the fire.
Garnish with dil leaves and a pinch of fennel and sugar powder.

Egg curry, with rich gravy

Normally, our diet is sadly lacking in eggs, but this was one of those weekends, when I'd stocked up on eggs, and the hubby chose to buy them too. We might eventually have consumed all of it, but how was I to store the eggs, when the fridge has only six slots for eggs? Egg curry to the rescue.
Instead of the regular stuff, I wanted to make the sinful version, but since I couldn't locate the recipe made up my own. Fingerlikingly good! So good in fact that I polished off the two eggs that were left over right after returning from my Sunday long run!

8 eggs, boiled

1 onion

1 tomato

1 tbsp khus khus, soaked for about 30 minutes

1 tbsp cashew nuts

1 tbsp kasuri methi

1 bay leaf

1 tsp jeera

salt to taste

1/3 cup milk

cooking oil

Fry the boiled eggs in a little cooking oil till slightly browned, make a few slits on the side, and keep aside

Chop the onion into small pieces, and fry on a low flame. When it starts turning transparent, add chopped tomatoes, and fry till onions are browned

Make a paste with onions+ tomatoes, khus khus, cashew nuts and kasoori methi.

Heat very little oil in the kadhai, add jeera and bay leaves, and stir around a few times. Add the ground paste, milk and salt to taste and bring to boil.

Add the eggs, and let it simmer for a minute or two. Turn off the fire, cover, and let the masala soak into the eggs.

Serve with chapatis

Egg curry (Jayita's "sinful" version from IFF)

It was one of those days when I was planning to make a standard egg curry for lunch, but when I saw this recipe of Jayita Sen, I just had to give it a try. Giving the original recipe, though I did make a couple of changes (and reduce the quantities since I was making it only for myself).

6 boiled eggs
8 small potatoes
1 large onion
2 tsp ginger paste
3 tsp garlic paste
turmeric powder
2 tsp kashmiri mirch powder
3 tsp curds
hing
salt to taste
water
oil
 






 For ground masala
2 tsp dhania
4 tsp khus khus
2 tsp fennel
 

Method
Deep fry the boiled eggs till golden brown and keep aside
Boil the potatoes, then fry them till golden
Chop the onion, and fry till glassy
Add ginger paste, garlic paste and cook till the raw smell goes.
Add turmeric, red chilli powder and salt and cook till the oil seperates
Add curds, and the potatoes  and cook till the oil seperates
Grind the ingredients listed under ground masala and add to the mixture.
Add 1 cup water and a pinch of hing, and cook till you get a nice gravy.
Add the eggs, boil once, and serve with a garnish of butter.

I did not deep fry the eggs, or add potatoes. And I was careless while adding the curds, so it broke