Every Saturday , if I am at home, my son expects that I will cook something special for him. This has started long back, when he was in nursery school, he used to come home from school, and whatever I cook, I used to feed him with a story. That was a quality time for me with my son after a hectic week and we both used to enjoy this session a lot. It has become such a ritual that till today, when he is all grown up ( he is in class VIII now) , he still expects some special dish I cook for him for Saturday lunch.
I made this egg chilli for him today, it is tangy, spicy , just the kind of food he likes, and at the same time can be cooked very easily too.
- Eggs- 4 (boiled)
- Onions- 3, chopped
- Red chilli powder- 1 tsp
- Cumin powder- 1 tsp
- Green chillies- 2
- Garlic Paste 1 tsp
- Cornflour – 2 tsp
- Tomato- 1
- Coriander leaves: To garnish
- White Oil
- Salt, turmeric powder as required
- Sugar – a pinch
Shell the boiled eggs, cut into half, Sprinkle some salt and turmeric powder and keep aside.
Chop the onions, green chillies and coriander leaves finely and keep ready. Prepare a batter with the cornflour, chilli power, turmeric powder, cumin powder and salt. Coat each egg half with this mixture thinly and shallow fry in a pan. This is to ensure that the yolk is secured in its place.
In the same oil sauté the onions, green chillies and garlic paste until pinkish in colour.
Add kashmiri chilli powder, turmeric powder and chopped tomato and fry well. You may need to add 2 tbsp water into the mixture to avoid sticking to the pan.
Add salt and sugar according to taste, along with the fried eggs. Mix gently and cook covered for a couple of minutes till the gravy thickens.
Garnish with coriander leaves and serve hot.