Wednesday, February 8, 2012

Poached Egg Curry | Shakshouka | Anda Curry

Talking about poached egg they are just yummm to me.Aren't they ??? Call me crazy or whatever I Lovee Eggs...Just not that I do research on different recipes based with them too.While one of the researches I came across this Libyan recipe "Shakshouka". This is very much similar to Indian egg gravy but instead of boiled egg we add raw egg to pan & allow it to cook with the curry juices & steam.

Shakshouka with a Indian twist. 

2 Eggs 
1 Medium onion chopped 
2 Tomatoes cut in cubes
2 Green chilli's sliced
1 Garlic minced 
1 Tsp cumin powder
1 Tsp chilli powder
Corriander leaves finely chopped 
For a Indian twist I added a seasoning to the dish with... :) 
2 Tbs oil
1 Tsp mustard 
1 Tsp jeera 
1 Tsp channa dal 
1 Tsp Urad dal

Heat pan with oil add urad ,channa dal to pan & fry them till they turn light brown. Then add mustard & jeera to pan. Once mustard starts jumping add garlic, green chilli & onion to pan. Fry them till onion turns transparent. Then add tomato to pan with salt. Close pan with lid & allow tomato to cook. 
Once tomatoes are cooked add cumin powder & chilli powder along with 1/2 cup of water. Bring it to boil & break eggs directly in to pan.. Allow them to cook for 3 mins & switch off heat. Garnish it with coriander leaves & curry is ready to serve. 

* Serve with rice or roti... 

1. If you want to you can cook them for some more time for a hard boiled yolk. 
2. Avoid adding green chilli's if you feel it's too spicy.