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Video: Egg Curry

It seems the something-is-better-than-nothing trick worked. Because on Sunday, the otherwise totally beat-from-the-week VC wanted to make a video. For a change, I wasn’t feeling too enthusiastic. The hottest of hot days happened to be Sunday, and I was gearing up for the last event of ordering greasy Chinese, chugging some beer and binging on my latest addiction for at least half a day at a stretch. I was all set to have that kind of a weekend — the veg out kind. But I am also not a fool to pass up the rare opportunity when VC volunteers to pitch in to help me make a video.

So without too much thought, lest we change our minds, we got to it. Picking something simple, so we could finish it off effortlessly and have a video in a day or so. Turns out, it worked out very well.

I made lunch, while VC filmed it. At one point, he climbed out the kitchen window and perched himself on the parapet outside, to get the perfect angle.

perch

VC is teaching himself some video techniques and iMovie on the go, and I’m attributing the slightly dodgy video quality to his self-taught skills. All in all a lot of work in progress and lot of learning to go. But when there’s a fabulous meal at the end of it and a Sunday well spent — yet another one in the Sunday series that has taken a very, very, very long break in recent times — I really can’t complain.

Satiated, rubbing my belly and looking over VC’s shoulder as he painstakingly edited the film, I realised this is what a good Sunday is to me. It’s been a very long time since VC has been home. And I mean not just physically. I mean his presence, all here, in the present, has been hard to come by. If he isn’t working at the office, he’s usually working at home on weekends, or mentally checked out from anything remotely domestic or apart from work. I’ve been noticing it in his preoccupied eyes and his constantly mumbling in his sleep state of mind, that is definitely a sign of a mind with too much going on. So we decided to soak it in, for who know how short-lived this bliss might be?

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Coincidentally, the weather turned post lunch and we had rain in the evening. Staying in on a Sunday evening, has not been this peaceful, in a long long time. And I felt ever so grateful. For the turn in weather, the monsoons heading our way. For the return of some energy to cook our meals again. For a husband who pulls me out of the lull that I have been in. And for his company that always makes staying home the better option.

So go check it out, folks! Inspired by a street-food favourite here in Goa, Ros-Omelette, we made this egg curry by dunking omelettes in a basic chicken curry gravy I recently learned from my grandmother on a trip back to Bangalore. She told me this is my grandfather’s recipe and I filed it away as a must-make, on my phone. It’s simple, uses a handful of spices ground down with coconut and almost no additional masala powders at all.

Watch the video, but do come back here to take the recipe down because in the interest of keeping the video short and fun to watch (rather than instructional), we’ve tried to cut down text  this time around.

What we used:
For the ground masala
3-4 dried red chillies
3 teaspoons coriander seeds
2-3 teaspoons cumin seeds
3-4 black peppercorns
1/2 teaspoon methi seeds
1/4 cup freshly grated coconut
1/2 onion
1″ ginger
3-4 pods of garlic

For the gravy
1 tablespoon oil + 1 tablespoon ghee
1 bay leaf
2-3 pods of cardamom
2 teaspoons shahi jeera
2 pods of pepper
2 cloves
2 1/2 onions chopped finely
2-3 small tomatoes chopped
1/2 teaspoon turmeric
Salt

How we made it:

  1. In a pan, I warmed a teaspoon or so of oil and roasted (on a medium-low flame) the spices for the ground masala, in this order: red chillies, coriander seeds, cumin seeds, pepper corns and threw in the methi seeds at the very end. This is to ensure they don’t burn and go bitter.
  2. When the spices were fragrant, I turned the flame off and set it to cool. Meanwhile I chopped the ginger and peeled the garlic.
  3. I threw in the spices, ginger, garlic and half an onion into a mixie, and ground it all up along with the fresh coconut. (In our excitement, we’ve skipped this detail in the video. Sorry about that!)
  4. In a kadhai, I warmed the ghee + oil and threw in the whole spices one by one and let them sizzle.
  5. To this, I added the chopped onions and sauteed them till they were wilted and pale.
  6. Next, in went the ground masala, which I tossed till it began to cook.
  7. Then I added in the chopped tomatoes followed by a dash of salt and turmeric.
  8. I cooked this till the tomatoes began to get mushy, then added 1/2 cup of water, stirred it around, covered the kadhai and let it simmer for 6-7 minutes, until the masalas had completely cooked.
  9. While the gravy was cooking away, I quickly made a large omelette of 2 eggs. Nothing fancy, just beat the eggs with a dash of salt and cooked it separately in a pan.
  10. I chopped the omelette into squares and dunked it in the hot gravy, taking care to drench the pieces fully.
  11. Topped it with freshly chopped coriander.

Done!

13 thoughts on “Video: Egg Curry

  1. Simply loved it. :-) Love your little happy gig at the very end. I always have my eyes peeled for egg recipes and this is going straight to my bookmarks folder to make it on a busy day!

    Siri

    1. Its rather quick actually. Perfect for those busy nights. Works just as well with boiled eggs or chicken too :)

  2. Super to see a foodeo again. Love gravied egg curries… rather not comment on the following a) beer while cooking b) happy dance

    So sweet of VC to climb out onto the parapet… the lengths a man can go for true love!

    1. Arrey, the beer beginnings is VC’s version of doing am arti at the start of something new. Auspicious beginnings and all!

  3. Do you have ANY idea how adorable you look doing that little jig in the end?
    And needless to say, I loved the recipe. Had me salivating right in the midst of a busy work day. Can’t wait to try.

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