Egg in peanut-tomato sauce

Before I forget what I experimented in my lunch today , let me write it down.

 

Ingredients:

1. Eggs: 2
2. Garlic (crushed): 2
3. Onion (big, chopped): 2
4. Tomato (De-seeded, Chopped): 2
5. Ginger: 1/2 inch piece
6. Garlic pods: 5
7. Peanuts: 1/4 cup
8. Dry Masalas: Turmeric powder (1/4 tsp) + cumin powder (1/2 tsp) + coriander powder (1/2 tsp)
9. Garam masala: A pinch
10. Oil
11. Salt to taste
12. Chopped coriander leaves
13. Butter (Optional): 1/2 tsp

Serves: 2

Method:

• Fry onion in medium flame until soft and little brownish. Add the tomatoes and fry until mushy and the mixture is uniform. Roast the peanuts in a little oil. Make a paste of the above fried onion-tomato mix and peanuts along with a piece of ginger and garlic cloves. Keep aside.
• Now heat oil. Fry the eggs and keep aside. To the same oil, add crushed garlic and the dry masalas and fry for about half a minute on low flame. Take care not to burn it.
• Pour the previously prepared paste in the oil and mix well. Add the eggs, salt to taste, and a pinch of garam masala. Close the vessel and cook for around 6-7 minutes on medium flame stirring occasionally. You can put a half teaspoon of butter for extra yummy taste.
• Garnish with chopped coriander leaves and have it with rice or roti. Enjoy

Tomato and potato curry with egg (Dry)

I’m starting my food blog with this simple recipe which is one of my favorite side dishes. I usually prepare this dish when I’m lazy to cook. I remember that my dad used to prepare it occasionally and my brother and me simply loved it a lot. I started preparing myself later but made two changes – added garlic and potatoes. Ingredients:

 

Ready to savour

What you need: 

1. Tomatoes (big red ones) – 4
2. Potato (medium to big) – 1
3. Egg – 2
4. Onion – 1 and 1/2
5. Garlic – 4 to 5 pods
6. Oil – Mustard oil + refined oil
7. Green chillies – 3-4
8. Turmeric – 1/4 teaspoon
9. Cumin powder – 1/2 teaspoon
10. Salt to taste
11. Coriander – 1 small bunch

 

The Ingredients

Method

• Chop the tomatoes, onion, and green chillies finely. Cut the potato into thin strips. Crush the garlic and keep aside.
• Heat the oil in a kadhai. W hen the oil heats up, add the finely chopped onion and and then the chopped green chillies and fry till the onions turns softer and little brownish. Add the crushed garlic and fry for about 10-15 seconds.
• Immediately add the potatoes and cook for about 5-7 minutes in medium flame till it becomes slightly cooked. Since the potatoes are cut thinly, they will get cooked in a jiffy. Add the tomatoes, and mix it well with the potatoes.
• Add turmeric powder and cumin powder to the mixture and give a good stir occasionally. After about 8 minutes, the mixture will be of softer consistency and leave oil on the surface of the pan.
• Now break two eggs over it. Add salt to taste. Mix it properly and cook it on high flames for about 5 minutes. Keep stirring almost continuously till the mixture is dry and slightly browned (not burnt). Garnish with coriander leaves. It goes well with rice, paratha, or chapathi.
• Note: You can omit potato if you want and make it purely tomato-based by adding more tomatoes.