Before moving to India, I have never seen or tasted eggcurry. I love egg curries. When they start sizzle, add grated coconut, curry leaves, bay leaves, black peppercorns, cinnamon, green cardamoms, cloves and half of star anise
So here is the spicyeggcurry (dim kosha)I made for my lunch today. I was not in a mood for cooking anything elaborate, but again I'm not a dal-chawal person, so made my favorite EggCurry, the Bengali way
Egg Roast is a tasty and spicy aromatic curry based in an onion tomato caramelized masala gravy. Normally keralites prefer this thick and mild spicy gravy with Appam, Idiyappam, Porotta, Chappathi or Puttu
Rani's Kitchen Magic - Experience the magic, magic in the making...
Potato/aloo spicycurry is my absolute favorite side-dish recipe for chapathi. 15 minsIngredients2 Potatoes 1 onion2 tomatoes2-3 green chillies1tsp garlic chopped½ tsp chilli powder1 tsp coriander powderpinch of turmeric powderSaltOilCoriander leaves (to garnish)To temper1tsp mustard seeds1 ½ tsp cumin seedsPinch of hing/ asofoetida Curry leaves (optional)How to make itIn a wok heat oil and temper the itemsSauté the onions till translucent