Tasting food from friend/colleague’s lunch boxes has its own benefits. It is a way to learn new recipes for me. I tasted a very nice egg curry from my colleague’s lunchbox few days ago. I absolutely loved the taste. It brought back a lot of memories, as I used to make this delicious spicy and easy curry few years ago. I don’t know how it completely disappeared from my list.
As some of you already know, I like to make freshly ground masalas at home. My aayi gave me a very cute mortar and pestle last time when I visited India. So the powder gets ready in a few seconds. This is one flavorful, easy curry, which is a best fit for weekdays.
Ingredients: 4 eggs 1/2 cup finely chopped onion 3-4 medium sized tomatoes (blanched and skin removed) 1 tea spn chopped ginger 1 tea spn chopped garlic 1 tea spn red chilli powder 4-5 curry leaves 1 tea spn mustard seeds 4-5 coriander leaves Oil Salt Spice powder(Grind to powder) : ( Or use garam masala powder) 1 tea spn coriander seeds 1 tea spn cumin seeds 1 tea spn poppy seeds 3-4 cloves 1″ cinnamon
Method: Heat oil and add mustard seeds. When they start popping, add curry leaves. Add ginger, garlic, onions. Â Add half of the spice powder, salt, chilli powder. Chop the tomatoes and add it to the onions and fry till the tomatoes become a paste (you can just puree it and add it to the onions). Add 1/2 cup water and cook for a min. Break the eggs and and add it to the curry. Add the remaining spice powder, close the lid and let it cook (without disturbing it). Add coriander leaves and serve.
Serves : 2-3 Preparation time : 25mins
This is my own version of  eggplant Parmesan that I made couple of days ago. Eggplant Parmesan is a dish which has eggplants coated with breadcrumbs, shallow fried or baked, then layered with pasta sauce/marinara sauce and mozzarella cheese. I adore this dish. When I bought a eggplant during my last grocery trip, this was the first thing that came to my mind.
Planning ahead in cooking is something I will never be able to do. I always decide and cook at the very last moment. So when I started making this, I realized that I didn’t have some of the ingredients needed for this. I decided to make this with whatever I had on hand, I also thought of adding some spaghetti to it to make it a complete meal. It was made in a hurry, so I don’t have exact measurements . I am still posting the recipe as I really liked the way it turned out.
Ingredients: 1 eggplant 2 eggs 1/2 cup bread crumbs Pepper 1 and 1/2 cups pasta sauce or marinara sauce (use any brand) 1/4 cup Parmesan cheese 1/2 cup ricotta cheese or mozzarella cheese 1/3 package spaghetti Oil Salt
Method: Beat eggs with salt (or use garlic salt), pepper. Keep is aside. Take breadcrumbs on a plate (I toasted 4 bread slices and powdered them as I didn’t have breadcrumbs) Peel eggplant. Cut it into 1/4 inch slices. Dip the eggplant in eggs and then coat it with breadcrumbs. Heat oil in a shallow pan(or use tava) and fry them till they are golden brown. Cook spaghetti according to package instructions with enough salt. Preheat the oven at 350F for 10mins. In a baking dish, take the cooked spaghetti. Spread some ricotta/mozzarella cheese, parmesan cheese and mix everything. Keep a layer of eggplants. Spread a layer of sauce, followed by ricotta/mozzarella cheese. Spread remaining eggplants, sauce, cheese. Spread parmesan cheese on top. Bake the dish at 350F for 30mins or till all cheese is melted. Serve hot.
Serves : 3-4 Preparation time : 60mins
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