This is a slight modified version of my mom’s egg omelet curry, she used to make omelets and cut them and make a gravy and add them to it. I have followed the same gravy except a slight change in cooking the eggs, I baked it and cubed it and added to the gravy.
This turned out quite tasty and was welcomed by my kids.
So here goes the recipe:
For Egg cubes:
Egg – 6
Salt – as required
Beat the eggs with salt and in a greased microwave safe dish bake it at 50% power for 7-8 minutes / Bake it at 200 degree Centigrade preheated oven for 7-8 minutes or until done.
Turn over into a plate when cooled and cube them and keep aside.
Oil – 2 tablespoon
Onion -2 medium ones
Tomato – 1 large
Ginger chopped – 1-1½ tsp
Garlic chopped – 1 tsp (optional)
Green chilly -2 slit
Pepper powder – 1 tsp
Chilly powder – ½ tsp
Turmeric – ½ tsp
Coriander powder – 2 tsp (substitute with chicken/meat masala and reduce chili powder and turmeric powder)
Garam masala – ½ tsp (I used homemade)
Curry leaves – few
Coconut milk powder – 3 heaped tablespoon diluted in 1 cup of like warm water)
Chopped coriander leaves – 1 tbsp (for garnishing)
Sauté ginger and garlic in 2 table spoon oil followed by sliced onions curry leaves and slit chilies. When onions get light golden add the spices (turmeric, chily, coriander, pepper powders and garam masala), when the raw smell of spice vanishes add chopped tomatoes and cook until tender. Add 2 cups of water let it boil, followed by 1 cup of coconut milk. Add the cubed eggs and cook in low flame for 5 minutes for the eggs to soak up in the gravy. To make a runny gravy add more coconut milk. Add salt to taste, granish with coriander leaves . Serve it with hot phulkas. If the gravy is runny you can serve it with appam and puttu.