Quick n Tangy Egg Curry

Hi I am ‘A’, Sayantani’s husband. She is down with fever today and I thought of grabbing this opportunity to post something that I enjoy preparing for her.  And these days even our little bundle of joy also has started enjoying this. Though I hardly get any chance to cook in our beautiful home managed by my home minister. She is a passionate homemaker and an extraordinary cook. No wonder that I consider myself as one of the lucky husbands in this universe.If you think that I am praising my wife too much then believe me this is not enough to appreciate her passion and skills. I bet that she will feel very awkward when she reads my post because she hates public display of appreciation or affection. However, I presume that my post will remain as it is because she has promised not to alter any part of it.

By now you must have known her quite well, including her culinary skills but not only she cooks well but also presents it in such a way that would tempt anyone. If I have not appreciated any of her recipes then either my stomach is upset or my stomach is already full.

we are different in many ways. She likes gardening and doing interiors of our house and I like to sit back and appreciate it. I like driving and she enjoys the ride. She hates managing anything at banks and hospitals and I do it with ease. Colors and fashion designing are Greek and Latin to me so are algorithms and Java to her. That makes our life very interesting. We have lot of things to talk about and explore. It’s a pleasure to live with her which  is becoming more and more evident as our marriage grows old.


Now let me talk about this recipe. This is a quick, easy, healthy and tasty recipe that you can cook in few minutes.

Quick n Tangy Egg Curry (For 2 persons) Ingredients : Sunflower Oil: 2 tsp Curry Leaves: 2/3 sprigs Mustard seeds: ¼  tsp Onion: 1 Big one. Turmeric powder: ½ tsp Tomato: 3 Mediums. Boiled eggs: 4 Method: Peel and smear the boiled eggs with salt and turmeric. Chop the onion and keep aside. Heat the oil and fry the boiled eggs for a minute. Take out, cut in four and set aside. In the same pan add the mustard seeds and curry leaves. Once they splutter add the chopped onions. Fry till they are soft. Add the chopped tomatoes, salt, turmeric and chili powder. Fry on low and make the spice mix soft and mushy. Add a little bit of water and check the salt. Add the egg pieces. Cook for couple of more minutes. Serve with rice or roti.