Main ingredient: egg. Eggs are a source of high-quality protein, riboflavin and selenium (mainly egg white), with highest concentrations of nutrients found in the yolk. These include in particular vitamin D (eggs are one of the very few foods that contain this important vitamin naturally), which is beneficial for immune functioning and bone development and health.
Taste description & background:
This is a popular home curry main dish but often served in many eateries in Nepal. The boiled eggs, added whole in the final stage of cooking, make this dish particularly flavoursome as the frying technique used in their preparation stage give a delicious exterior, spicy and mildly salty, and with a great crisp texture to bite into. Often once served we divide the eggs in to halves and blend with the curry. I learned how to make this dish at my family home in Dadeldhura.
Quantity: Serves 2 people two times, or four people for one occasion.
Time taken on creating dish: to prepare and cook takes about 20 – 25 minutes.
- Frying pans
- Knives for chopping the curry ingredients
- Eggs (4)
- Cooking Oil (vegetable or Extra Virgin)
- Potatoes (a 1/3rd to ½ a Kg)
- Chopped Tomatoes (3)
- Chopped onion (1, large or 2 medium)
- About 3 finely chopped chilis
- Finely chopped Garlic
- Finely chopped Ginger
- Cumin (raw) – a sprinkle / half a teaspoon
- Masala – sprinkle / half a teaspoon
- Turmeric – a teaspoon
- Fresh chopped Coriander (optional, and for presentation)
- Coriander powder – a sprinkle
- Salt – to taste
- Cloves (optional)
- Green Cardamon (optional)
Fry the eggs in oil and with a little masala and a pinch of salt and pepper seasoning: then put aside. In the main frying pan use oil to heat. Then take the finely diced ginger, turmeric powder, finely chopped chili, cumin powder, coriander powder. You stir this combination in the frying pan for about a minute. You need to check that the oil has separated.
After this you should add a cup of water, and then simmering for 2 – 3 for a minutes. At that point you bring in the chopped tomatoes and potatoes and then tomato; cook for about 8 – 10 minutes (depending on how firm you like your potatoes). Then add in the already seasoned eggs you cooked earlier, simmering all on a low heat setting for about 3 minutes. You should then gently stir — keeping the eggs from breaking up — and then to complete the egg curry you can garnish with freshly chopped dhania/coriander.