maya's egg curry
when i moved into an apartment during my senior year of college at davidson, i was nervous because i had a kitchen and that meant i had to learn to cook. my apartment mates, who were turkish, french and american, were expecting me to cook these delcious indian curries. luckily, my dear cousin sister, maya, gifted me a "kitchen notes" notebook just in time for the start of senior year. she had already filled in about tens recipes for various indian dishes. i bumbled my way through cooking during my entire senior year and impressed no one with my culinary skills, but today, maya's present is one of my kitchen treasures and i do much more justice to her lovely recipes painstakingly written in her very friendly and huggable handwriting.
here's an easy recipe from maya for a spicy eggy curry - it was the first recipe that she wrote for me in her book and is the one i return to over and over again when i want a quick but hearty meal.
quick, easy & tasty
since you like eggs, let's start with this.
1/2 tsp oil
1/2 - 1 tsp jeera
2-3 tbsp broken up cashew
1 large onion (minced)
1 green chilli chopped
1 tbsp coriander powder
1 tsp turmeric
1 tomato chopped
1/2 cup yogurt
coriander leaves for garnish
hard boil eggs (8-12 mins); shell; cut into half. heat oil in pan, add cumin. when it starts to pop, add cashew and fry till golden. then add onion, ginger, chillies and coriander poweder, turmeric and fry till the onions are brown. then add tomato, yogurt and salt to taste and cook covered till the masala is like a paste and the tomatoes are fully cooked. if it is too thick add some water. put the egg-halves in and cook covered for a few minutes. then serve with coriander garnish.
eat with tasty tortillas and enjoy!
p.s. if you don't have cashews, use almonds or any other kind of nuts.