Eggs in Coriander Leaves Curry - 1

Living in Kansas for more than 9 years now, we have made some very close friends. We feel it is such a blessing when we are so far away from family. One of our friends invited us for dinner during Thanksgiving holidays. I was supposed to take a dish, but I had no energy to make anything that day. So my friend prepared the whole dinner. The dish that I loved most was a eggs in coriander leaves curry. I remember I had tasted a similar curry sometime before, but don’t know where. She shared her recipe with me. I tried it at home with few changes and we loved it.

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Pictorial: Boil eggs and cut them into half. Make the spice paste. Fry onion and add the ground paste. Make the wheat flour paste. Add eggs tomatoes and the wheat flour paste to the curry.

Eggs in Green Curry

Ingredients

  • 5 boiled eggs
  • 1 cup chopped onion
  • 4-5 cloves
  • 2 green chillies
  • 2 " cinnamon
  • 1 tea spn chopped garlic
  • 1 tea spn chopped ginger
  • 1/2 cup tomatoes optional
  • 1 tbl spn wheat flour mixed with little water
  • 1/2 cup coriander leaves use all thick stems and leaves
  • Oil
  • Salt

Instructions

  • Heat a little oil and add cloves,cinnamon.
  • When they are fried, add 1/2 cup onion and fry till they are translucent.
  • Grind the onions with coriander leaves, ginger, garlic, green chillies and 1/4 cup tomatoes.
  • Heat little oil and add remaining onions, fry till translucent.
  • Add the ground paste, enough water to bring to required consistency.
  • Slowly slide in the halved boiled eggs, remaining tomatoes, salt.
  • Now add the wheat flour mixed in water and carefully mix, taking care not to break the eggs.
  • Cook till the gravy starts boiling.
  • Serve hot with chapati or rice.

Notes

Eggs in Green Curry

Ingredients

  • 5 boiled eggs
  • 1 cup chopped onion
  • 4-5 cloves
  • 2 green chillies
  • 2 " cinnamon
  • 1 tea spn chopped garlic
  • 1 tea spn chopped ginger
  • 1/2 cup tomatoes optional
  • 1 tbl spn wheat flour mixed with little water
  • 1/2 cup coriander leaves use all thick stems and leaves
  • Oil
  • Salt

Instructions

  • Heat a little oil and add cloves,cinnamon.
  • When they are fried, add 1/2 cup onion and fry till they are translucent.
  • Grind the onions with coriander leaves, ginger, garlic, green chillies and 1/4 cup tomatoes.
  • Heat little oil and add remaining onions, fry till translucent.
  • Add the ground paste, enough water to bring to required consistency.
  • Slowly slide in the halved boiled eggs, remaining tomatoes, salt.
  • Now add the wheat flour mixed in water and carefully mix, taking care not to break the eggs.
  • Cook till the gravy starts boiling.
  • Serve hot with chapati or rice.

Notes

Karathe-Batate Talasani - 18

Bittergourd has become a latest addition to our diet. Whenever V does shopping at Indian store, he invariably picks up few bittergourds. They have pretty short shelf life, so I have to use them up quickly. Karathe kismuri is the only dish I end up making with it since we love that dish so much. Recently, whenever I fry bittergourd to make this dish, both V and Ishaan keep eating the fried pieces as it is, before even it gets into any dish!. I prepared Aayi’s karathe nonche last time. I was looking for something different again, so I tried this.

I got these small thin potatoes – fingerling potatoes a while back. They taste great roasted just with some garlic and chilli powder. Any potatoes can be used, but these give a nice bite to the dish. A generous squeeze of lemon takes this simple dish to a whole new level. This dish tastes great when made spicy. Serve with rice and simple dal for a comfort meal.

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Pictorial: Fry the bittergourd with salt. Add the potatoes and cumin seeds. Add the spices and cook till done.

Eggs in Coriander Leaves Curry - 29

Spicy Bittergourd-Potato Fry (Karathe Batate Talasani)

Ingredients

  • 2-3 bittergourds
  • 1/2 lb potatoes about 2 cups when cut
  • 1 tbl spn lemon juice
  • 1 tea spn chilli powder
  • 1/2 tea spn cumin seeds
  • 1/2 tea spn garam masala
  • Oil
  • Salt

Instructions

  • Cut bittergourd into thin pieces and apply salt.
  • Heat little oil in a thick bottomed pan (I use cast iron pan) and fry bittergourd pieces till they are crispy and almost black in color.
  • Wash the potatoes well and cut them into bite sized pieces.
  • Add the potatoes, cumin seeds to the bittergourd and fry till they are tender (do not add water, fry on low flame).
  • Add the spices, a little salt, mix well.
  • Sprinkle lemon juice, mix.
  • Serve hot.