Off late, I realised that I have hardly shared much of an interesting egg recipe in my blog. Dim kosha / Egg curry is the common and regural preparation at my kitchen. The recipe is already present in my blog along with another interesting recipe of ‘Dudh Dim or Egg in Milky Gravy‘. To try something new I went through few you tube videos and chose the recipe of a ‘baked or steamed egg’. So here comes the recipe of baked egg with a spicy gravy. An exciting break for the eggetarians from the conventional and hackneyed recipes and sheer joy for me to present it to you with an eye to add diversity to the existing egg dishes.
Ingredients to serve 3 :
- Egg – 4
- Onion – 2 (large)
- Potato – 3 (small)
- Tomato – 1 (small)
- Green peas – ½ cup (optional)
- Green chilli – 4
- Ginger – ½” piece
- Fresh chopped coriander leaves – 3 tbspoon
- Cumin seeds – ½ teaspoon
- Turmeric powder – ½ teaspoon
- Red chilli powder – ½ teaspoon
- Cumin powder – ¼ teaspoon
- Garam masala powder – ¼ teaspoon
- Salt to taste
- Mustard oil – ½ cup
Chop half of an onion and two green chillies.
In a large bowl beat the eggs with chopped onion, green chilli and salt in it.
Grease a tiffin box or deep sided plate (still/ aluminum), of approx. 13 cm. diameter, with mustard oil. Pour the egg mixture into the tiffin box/ plate. Do not cover the box or plate with any lid.
Now heat water in a large kadai or steamer and place a ‘hot-pan stand’ inside the kadai or steamer. Water level should not reach to the top of the stand. As the water starts boiling place the tiffin box, containing the egg mixture, over the stand. Cover the kadai or steamer with a lid, put the flame on low and bake the egg for 10 minutes.
After that take out the tiffin box from the kadai or steamer, and let it come to the room temperature. Now transfer the baked egg in a plate and cut into square or diamond shapes using a knife.
Wash and peel the potatoes, cut them into halves.
Cut tomato and onion (remaining 1½) into large chunks. Make a fine paste with onion, tomato, ginger and remaining two green chillies.
Now heat oil in a kadai.
Shallow fry the egg pieces. Remove them from oil and keep aside.
Fry the potato cubes in the same oil. Add salt and ¼ teaspoon of turmeric powder while frying the potatoes. Also remove them from oil and keep aside.
Now add cumin seeds into the remaining oil and let them splutter.
Add onion-tomato paste and cook till the mixture release oil.
Add remaining turmeric powder, red chilli powder, cumin powder and green peas. Cook them for couple of minutes.
Now add 2 cups of hot water to the spice mixture.
As the water starts boiling add salt and fried potatoes into it.
Cover the kadai with a lid and cook over low-medium flame till potatoed are complete done.
Now add fried egg pieces into the gravy and cook for another couple of minutes.
Then sprinkle over garam masala powder and chopped coriander leaves. Mix them well and put the flame off. Cover the kadai for another 1-2 minutes.
Transfer the egg curry in a serving bowl and serve with rice or roti or paratha.
- Size of the tiffing box or plate, for steaming the egg mixture, depends on the number of eggs used in the mixture. Ideally the size can be bigger if the number of eggs increases so that we can get a thick egg squares or diamonds.
- Cook the onion mixture well otherwise a raw smell of it will come out from the gravy.