This is the first time I am venturing into the scary world of posting recipes – beware to all and sundry. It tastes good to my palate and hence shared on my blog.
Alright, now to get on to the business at hand – How to Make an Egg Chutney.
Take 2 onions and peel them neatly – like this:
Also, take a tomato, some green chillies and curry leaves.
Now, slice up the onions, tomatoes and green chillies.
Get some garlic and ginger and again, dice them up as well. You just need to dice them up since you will be sauteing them in oil and them will blend in with the dish.
Also, you need some spices for this preparation – about 1/2 tsp garam masala, 1/2 tsp chilli powder, 1/2 tsp coriander powder.
Pour some oil in a non-stick pan (I used coconut oil for the lovely scent) on a low-flame and add the diced onions to it.
When the onions have turned translucent, add the ginger and garlic.
After sauteing this for a while, add the green chillies.
Then add the curry leaves to the sauteed mixture.
Stir this for a minute or two, and add the diced tomatoes.
Stir this and try to blend the tomato into this mixture. Then add the powders and blend well.Tip: Adding the powders directly to the hot vessel will ensure that the spices are roasted well and helps in enhancing the flavor.
Next, add about 3/4 glass of water to the mixture.
Add some salt to taste. The dish should look something like this by now.
Now, for our main ingredient – 2 eggs.
Crack open the eggs and pour it directly into the mixture.
Blend the eggs into the dish by stirring continuously. Remember to always keep the pan on a low flame.
Stir, stir, stir. There’s nothing more you can do now. The dish is done when it looks like this –It will be a semi solid mixture which will easily come off the sides of the pan.
Serve and enjoy with chappathis or roti.