Moghlai Egg Curry

India is a vast country and its cuisine is as diverse as it can get. The same dal is cooked in a hundred different ways as are the rice and rotis. Each degree change in the latitude and longitude results in a slight tweaking of the same recipe until it assumes a completely new avatar in its new home. I guess that's the way the foods habits change from place to place.
I have tried to introduce my children to as many cuisines as possible. As the world gets to be a smaller place in our own time, foods habits also tend to change. In my opinion, they should be able to manage where ever they are. Also, more importantly, enjoy what they eat.
Though a South Indian, I am not overly fond of its cuisine. I guess sambar and pulusus were always on the menu at home and naans and paneer was more rare. Also, I just simply enjoy the taste of all foods north of the Vindhyas. Something about the flavors and the 'ruchi' of its foods and cuisine. Give me gujarati/ punjabi food anyday. I am sure I can eat it 24/7.



Though we are predominantly vegetarian, the only 'non veg' dish in our house is eggs. Though as one of my fellow bloggers said, it does not grow on plants and there fore is clearly non vegetarian, I just feel it adds an extra dose of proteins to our diet.


This recipe was initially sourced off the internet, but then adapted and changed till it got its present form. It goes very well with both rotis and dosas which is a staple at home. It is not steeped in oil as its title may suggest (moghlai being synonymous with oily).

Ingredients

Masala 1:

2 onion

4 cloves garlic

1" piece ginger

3 green chillis


Masala 2
1 tablespoon khus khus (poppy) seeds
1 tablespoon cashewnuts
1 tablespoon water



1 teaspoon jeera (cumin seeds)

2 onions sliced
4 tomatoes


1 teaspoon chilli powder
1/2 teaspoon haldi or turmeric powder
1 teaspoon jeera (cumin) powder
1 teaspoon dhania powder
salt to taste


6 eggs hard boiled
1 tablespoon coriander leaves


Method:

Grind masala 1 with a little water to a fine paste.

Separately, grind Masala 2 till very fine. ( It is better to dry grind the poppy seeds till fine and then add the cashewnuts and the water)



Heat oil till medium hot.
Add jeera and fry till it sizzles golden brown. Add sliced onions and fry for a few minutes till translucent. Add masala paste 1 and fry till oil separates and it turns golden brown.
Add dry powders that is jeera, salt, chilli and dhania and turmeric powders. Fry for about a minute and add chopped tomatoes.
Fry again till the oil separates and it turns mushy.
Add masala paste 2 at this point stir for a bit and then put in 2 cups of hot water.
Keep stirring till gravy forms and it thickens.
Make cuts on the eggs without cutting through.
Put the eggs into the hot gravy when ready to serve and garnish with coriander leaves.
Serve hot with naans, chapatis or crisp dosas.