Mustard Egg Curry
Description: Mustard Egg Curry is a delightful fusion of South Indian and Bengali spices, blending bold flavors seamlessly. The creaminess of coconut milk and the aromatic punch of Panch Phoran Masala create a rich, flavorful curry that is sure to satisfy your taste buds. Despite combining two distinct flavor profiles, the curry delivers a balanced taste that works beautifully.
Cuisine: Indian
Course: Dinner
Diet: Eggetarian
Ingredients:
- 4 Whole Eggs (boiled, cut into halves or quarters)
- 1-1/2 tablespoon Mustard seeds (Rai/ Kadugu) + 1 teaspoon extra
- 1 teaspoon Panch Phoran Masala
- 4 Green Chillies
- 1/4 cup Fresh coconut (grated)
- 1 teaspoon Turmeric powder (Haldi)
- 200 grams Coconut milk
- Oil (as required)
- Salt (to taste)
- A pinch of Sugar
- 1 Onion (finely chopped)
Prep Time: 10 minutes
Cook Time: 30 minutes
Instructions:
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Begin by grinding 1-1/2 tablespoon of mustard seeds, green chillies, grated coconut, and turmeric powder together. Add a little coconut milk to help in grinding until you achieve a smooth paste. Set the ground masala aside.
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Heat oil in a pan. Add 1 teaspoon of mustard seeds and allow them to crackle. Once they pop, add curry leaves and finely chopped onions. Sauté until the onions become soft and translucent.
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Add the prepared ground masala to the pan, followed by 1/4 cup of water. Let it come to a boil, allowing the spices to meld together.
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Pour in the remaining coconut milk, season with salt, and add a pinch of sugar. Bring the mixture to a boil again.
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Gently add the boiled egg pieces into the curry. Allow the eggs to simmer in the curry until it thickens to a creamy consistency.
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Serve the Mustard Egg Curry with Tawa Paratha or Steamed Rice, complemented with a refreshing Tomato Onion Cucumber Raita for a complete and satisfying meal.
Enjoy the fusion of flavors in this comforting and aromatic dish!
