Mom's Egg curry

I have a reason to name this dish "Mom's Egg curry". Easy to guess, isn't it? This is a recipe my Mom made to perfection. Just don't count the calories as you relish this dish with some piping hot white rice, and I assure you it will most certainly take you to the seventh heaven. Mom made this mostly for special occasions, like birthday's etc. and each time she made it, we licked our plates and fingers clean and still craved for more. Here is my attempt to recreate the lovely "Mom's Egg curry".

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Ingredients (serves two)

1) 2 eggs
3) 1/2 onion
4) 1 Tbsp ginger garlic paste
5) 3 Green chilies - slit
5) 1 Tsp Cumin powder
6) 2 Tsp turmeric powder
7) 1 1/2 Tsp garam masala powder
8) 1 Tbsp plain yogurt - I used fat free
9) 2 Tbsp flour
10) 1 Tbsp semolina
11)  Salt to taste
12) Oil
13) Bay leaves
14) Cinnamon sticks
15) 1 Tsp ghee

Method

1) Hard boil the eggs and cut them in halves
2) In a bowl, mix the flour, semolina, turmeric, some salt and mix.
3) Add a tsp of oil, mix and keep aside for 10 minutes. This procedure makes the batter crunchy when fried.
4) Heat the oil in a pan for deep frying.
5) Now add some water to the dry mix, the consistency should be close to runny, but not too much.
6) Dip the halved eggs in batter and deep fry, the runny batter with the turmeric will add a red color to the eggs when fried.
7) Keep aside on a paper towel to soak excess oil.
8) Blend the onion and ginger garlic paste to form a coarse mix.
9) Heat 2 tbsp oil in a pan and add the bay leaves and cinnamon sticks.
10) Add the onion mix. Saute until color turns golden and then add the cumin and turmeric. Also add half of the garam masala powder.
11) Saute until oil appears on the sides. Now add the yogurt and saute few more. Add the remaining garam masala.
12) Add half cup water and bring to a boil. Turn off heat and add the eggs.
13) Add the ghee.

Serve with rice/roti/bread.

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Shorshe jhal (Mustard sauce gravy)

I love my share of dishes that are based on gravy made of "shorshe". Shorshe is nothing but mustard seeds. There are really two types of mustard seeds that we can get in any grocery store - black and white. Though the black mustard is used more popularly in Europe and America to make the ever popular tangy mustard sauce, in Bengal households the much milder white mustard is preferred. And rightly so. Now the favorite mustard seed paste preparation is fish, and the preparation is meant to be thick and flavorful, not very strong or pungent or towards bitter, but just a little hint of all these tastes, accentuated by adding a little mustard seed oil, and tomatoes, cilantro, peppers etc. Depending on the dish, some recipes involve adding a hint of sugar, or ginger paste and some tempering with black caraway seeds.

Sharing my recipe for the mustard paste that I usually use. I know every one has their own version, I wold love to read yours too, so please do add your numero uno go to recipe in the comments.

Recipe video using Salmon and some chit-chat here - Salmon in Mustard Paste

Ingredients -

1) 3 Tbsp white mustard seeds
2) 1 Tsp ginger paste
3) 1-2 chilies
4) 1 Tsp mustard oil
5) 1/2 Tsp salt
6) 1 Tsp turmeric powder

Method -

1) Soak the mustard seeds in water for 2 hours
2) Drain the water and put in a blender
3) Add all other ingredients
4) Add 3 Tsp water and grind. Add more water if the mix gets too dry.
5) Grind until the paste is very smooth, fluffy almost.

Now mustard paste gets bitter if fried for longer in oil. So if you intend to have a thick gravy, add the water to the paste before putting the paste in oil and tempering. If you intend to make a dry dish, turn of the flame before adding the paste and after the paste is all well mixed with the main ingredients, then turn on the flame again.

Do share your methods of preparing mustard gravy, I would love to know your tricks as well :)

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