Egg Curry with Gongura leaves

Egg Curry would fit the word Comfort Food in every sense of the word around our home. DD was not in a good mood and probably my fault to begin with, we had an argument. The easiest way and the way I know best is to bribe her with a dish that she likes most. Bribing with food is not wrong is it? Nothing rises to the occasion like Egg Curry and she was immediately pacified and looking forward to it and already helping me in the kitchen. My throat had a keech keech(remember the Vicks ad from a long time ago?) and was craving for some comfort, what else could soothe the throat perfectly like Egg Curry? There does not have to be that many reasons to cook Egg Curry anyway.

Usually add a little bit of lemon juice for a little tartness, this time substituted a handful of finely chopped gongura leaves for the slightly tart taste in every mouthful.

Ingredients
1. 6 Egg boiled peeled and split in half
2. 2 tbsp chopped onions
3. 1 tomato chopped
4. Handful of Gongura leaves chopped
5. 1 red chili powder
6. 3-4 green chilies slit
7. 1/2 tbsp corriander powder
8. 1 tsp cumin powder
9. 1 tsp garam masala powder/ chicken masala powder
10. seasoning : Curry leaves, cumin seeds and mustard seed
12. 1 tsp turmeric powder

Paste
1. 10 - 15 small red onions or shallots
2. 6 garlic cloves
3. 2" ginger
4. 1 tomato chopped rougly

Saute the above in a tsp of oil and blend to a paste


Method
1. In a pan heat a tsp of oil, add cumin, mustard seeds and curry leaves
2. Saute the onion till translucent
3. Add the gongura leaves and saute till they wilt
4. Add the powders and mix well
5. Add the tomato and saute till soft
6. Add the blended mixture and about 1 cup of water and let it simmer for 5-6 minutes
7. Add the split eggs spoon the curry over, cover the lid and let sit for about 10 minutes

Serve with rice. Goes well with chaptis too but tastes the best with rice.

This will be my entry to the CLICK event hosted by the wonderful Bee and Jai at Jugalbandi