If you are a Mother, like me or you are a Father, unlike me, you will appreciate what I am going to tell you about today's egg masala. In fact even if you are not a parent you should certainly appreciate the wisdom imparted in the post.
But if you are a parent, and if you have kids,
and the kids have homework,
maybe even swimming
or add some bharatnatyam to the mix
and you are the one who makes sure that all of these get done
and in spite of all this you insist the kids eat a good home-cooked meal at the end of the day
you will really really appreciate a peek into my cheat sheet.
At least I did, when years ago in my noveau blogging days I had landed on the blogs which showed me how to make the "All Purpose Masala". Those had saved my life on many busy evenings. But as it happens one day you are making and freezing masalas like a maniac and then next you are not. I still make ginger-garlic paste and fried onion pastes but for a while I had not frozen these all purpose masalas.
Then when I made this egg masala a few days ago, I did it again. Only I did not have any more ice trays, so I just froze a portion enough for two curries. And did it help me on a busy Wednesday. Phewwww. I saved so much time that if I wanted I could have got a pedicure done. But of course I didn't. The pedicure I mean. Instead I read a book. The Hindi-Bindi Club by Monica Pradhan being one of them and Yes Chef by Marc Samuelson the other.
So what is your cheat sheet ?
Make the all purpose onion-tomato-ginger-garlic masala
Chop 1 red onion in chunks
Chop 1 tomato in chunks
Peel 4-5 fat cloves of garlic
Peel and chop coarsely 1" knob of ginger
Now we will make an ubiquitous, everyday masala with this.
Heat 1-2 tsp of Olive oil in a frying pan. Add the above chopped onion-tomato etc.. Saute. Sprinkle some salt. Fry the onion tomato till onion is soft and pink, tomato is cooked down and garlic, ginger is softer. You can fry them more till onion is browned etc. but this stage works well too. Now cool the above, put in a blender jar and with only splashes of water make a thick paste.
Ta-Da. This masala paste will serve as your savior in most week days. Use it as a base to make different gravies.
Cook Egg Curry
For the egg curry now boil 4 eggs. Once the eggs are cooked and peeled we will fry them. For this purpose, heat a tsp of oil in the same frying pan. Add about 1/2 tsp turmeric powder. Add the eggs and fry till the skin of the eggs blister and gets a pretty golden brown.
Remove the eggs and keep aside.
Heat some more oil for the gravy. Temper the oil with 1/4 tsp of Cumin seeds and 2 tej-patta
When the spices sizzle, add half of the the onion-tomato-ginger-garlic paste and fry for 2-3 minutes.
1/2 tsp Kashmiri Mirch
1/2 tsp cumin powder
and 1/4 tsp coriander powder
Fry the masla with a sprinkle of water.
Add a tbsp of Tomato ketchup and cook the masala.
Once you see the oil seeping or that there is no raw smell, add about 1/2 cup of water, salt to taste, little sugar and let the gravy come to a boil.
When the gravy is boiling, check and adjust the seasonings.
Now add about 1/4cup of whole milk and mix well. Lower the heat and let the gravy simmer.
Crush/warm a tsp of Kasoori methi between your palms and add that.
Halve the fried eggs and add them to the gravy.
Also add about 4-6 green chilies cut in halves along their length.
Finish off by garnishing with chopped coriander leaves.