The Eggs Factor

CLICK is a theme-based monthly food photography event started by Jai and Bee of Jugalbandi. The theme for October 2007 is the incredibly versatile and popular Egg.



Here are some of the shots that I clicked for the event…

...before deciding to pick this one as my entry.







This is how the eggs were used the next day...in a simple and delicious egg curry. The yolk was used to make an omelette.

Egg Curry

Ingredients:

5 hard-boiled eggs

5 medium onions, chopped

2 large tomatoes, chopped in large pieces

2 Tbsp tomato paste

3 tsp ginger-garlic paste

5-6 green chillies, chopped finely

1 ½ tsp coriander powder

1 tsp garam masala powder

Coriander leaves for garnishing

Salt to taste



For seasoning

1 Tbsp oil

1 tsp cumin seeds



Method:

Heat oil in a pan & add the cumin seeds. Next, add the ginger-garlic paste followed by the green chillies and chopped onions. Sauté till the onions turn transparent.



Add the chopped tomatoes and cover and cook till the tomatoes are done and turn mushy.



Allow this to cool for a bit & then blend the onion-tomato mixture well to get a smooth paste/sauce.



Return the mixture to the pan and allow it to simmer. Add the tomato paste (this gives it a nice red color which is not possible with tomatoes alone) and the spices and cover and cook for another 5 minutes making sure to stir in between. (Add water if you desire a thinner consistency.)





Make small slits in the hard-boiled eggs and drop into the gravy. Cover and cook for another 5- 7 minutes to allow all the flavors to blend in.



Turn off the heat and garnish with chopped coriander leaves.



Serve hot with rotis or rice.