Egg In Green Curry Or Chutney Curry

Egg in green curry or chutney curry.
Bored of regular egg curry? Try this different and delicious curry with all the green chutney ingredients. If you don’t like eggs then you can make it with potatoes, cauliflower or any vegetables. See note for the method.

Yes here is one more recipe of egg which is called super food specially in winter.
Already shared some egg recipes. Why egg again? Well when we don’t have an idea what to cook, eggs are always there for rescue. Eggs can be stored for a month in refrigerator. And you can make it in different ways. Type egg on the search bar on this blog and you will get all the recipes I shared. Already discussed about the health benefits of eggs. We all know that eggs are world popular super food and protein rich. Today read one more article on my news feed about top 5 healthy winter snacks. Have a look.

Never doubt the health value of the world-popular super-food.
Eggs are a great source of essential vitamins and minerals, including iron, potassium, magnesium, calcium, Vitamin A and D, among others.
They are known to improve heart health, manage obesity, strengthen bones, and enhance nervous system function.
Further, eggs are simple and easy-to-make.
You can always boil a couple, or make a delicious omelette.
Source

Sweet corn and cherry tomatoes makes the curry colourful. But these are optional. I love the taste of sweet corn so added it.
And not only that, it has so many health benefits.
1. Reduces the risk of Anemia. Corn is rich in Vitamin B12, folic acid and iron which helps in the production of red blood cells in the body.
2. Energy Enhancer.
3. Miracle for those underweight.
4. Lowers Blood Sugar & Cholesterol Level. 5. Helpful during Pregnancy.
6. Preserve Healthy Skin.
To read more about health benefits of sweet corn click here.

And now coming to the low calorie cherry tomatoes. These tomatoes always makes your salad and other foods beautiful and attractive.
1. Cherry tomatoes are rich in a number of nutrients that are good for your health.
When you’re trying to lose weight, the key is to eat foods that keep you full without costing you too many calories. Ten cherry tomatoes, which is about a cup, has only 30 calories. If you’re on a 1,500-calorie diet, those 10 cherry tomatoes only meet 2 percent of your daily calorie needs.

2. In addition to being low in calories, the red veggie is also a good source of fiber with 2 grams in the 1-cup serving. Even if you’re not counting calories to lose weight, making it a point to add more fiber to your diet may help you drop a few pounds, according to study published in the Annals of Internal Medicine.
3. Ten cherry tomatoes has almost as much potassium as a medium banana with 400 milligrams. Eating more potassium-rich foods may help lower your blood pressure.
4. Protection Against Free Radicals
Protecting your body from toxic substances that cause damage to your cells may help lower your risk of a number of chronic illnesses, including heart disease and cancer. Tomatoes contain a few nutrients that offer such protection, including vitamin C, lycopene and beta carotene, which are known as antioxidants.

Source – healthy eating

And not only healthy, this curry is also lip-smacking. If you want your curry more spicy then increase the number of green chilli. The curry taste spicy and fingerlicking.

Recipe

Egg – 3 – 4, hard boiled

Tomato – 2 medium, chopped

Green chilli – 2 – 3 or to taste

Cilantro or coriander leaves – 1 cup, chopped

Mint leaves – 1/2 cup

Garlic – 3 – 4 cloves

Ginger – 1 inch piece

Sweet corn – 1 cup, boiled

Cherry tomatoes – 10 – 15 or 1 cup

Onion – 1 large, sliced

Salt to taste

Turmeric powder – 1/4 teaspoon + 1/4 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Oil – 2 – 3 tablespoon

Water – 1 & 1/2 cup

Method

1. Grind tomatoes, cilantro, mint leaves, green chilli, garlic and ginger. Make a smooth paste.

2. Make some slits on hard boiled eggs with a knife and marinate with little salt and 1/4 teaspoon turmeric powder.

3. Heat oil in a pan or wok. Fry the marinated eggs. When the eggs becomes golden brown, remove from oil keep aside.

4. In the same oil add sliced onion.
Fry till onion becomes brown.

5. Add the ground paste. Add salt, cumin powder, coriander powder and turmeric powder.
Saute till oil leaves the sides.

6. Add cherry tomatoes and boiled sweet corn. Saute for one minute.

7. Now add fried eggs and water.
When it starts to rolling boil reduce the heat.

8. Cook on simmer for 15 minutes. If you want your gravy more thick cook for some more time.

9. Remove from heat.

10. Curry is already colourful because of sweet corn and cherry tomatoes. You can garnish with chopped cilantro or mint leaves.

Serve hot with steamed rice, pulao, jeera rice, roti, paratha, naan or any bread.

Notes

1. If you don’t like eggs then you can make it with any vegetable. You can add boiled and fried baby potatoes or cubed potatoes, fried or sauteed cauliflower, broccoli, or any vegetable of your choice.

2. Use chilli according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Eggs In Poppy Seeds And Tomato Gravy Or Dim Posto

Egg in poppy seeds or khas khas and tomato gravy or dim posto.
A delicious and easy to make egg dish. Dim posto is a very common dish of Bengali household. You don’t need much spices to make it.
Make a paste of poppy seeds or khas khas, green chilli and tomato, you need only salt and turmeric to make this delicious curry. I have used little kashmiri red chilli powder to add some colour, you can omit it if you want. Or you can grind 1/4 to 1/2 cup fresh grated coconut with poppy seeds and tomato to make narkol posto dim or coconut poppy seeds eggs.

You may like some more egg recipes in this blog.

1. Egg dal tadka

2. Bengal gram and steamed egg khichdi

3. Soya egg shami kabab

4. Korean egg fried rice

5. Kerala egg roast with potato

6. Egg korma

7. Potato stuffed egg enchilada

8. Piperade with Indian spices

10. Eggs with mustard and poppy seeds

11. Egg corn cottage cheese casserole

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.

Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter E.

Sharing an easy and quick yet delicious egg dish for letter E.

I didn’t use onion but you can add 1 thinly sliced onion. Fry the onion slices before adding ground paste. Or you can make it with only poppy seeds, green chilli, salt and turmeric powder if you want. 1/4 teaspoon onion seeds or kalonji can be added in oil as tempering or tadka. Sometimes I make it in this way.  And sometimes also add fresh coconut with poppy seeds  Try these ways for a change.

 

Recipe

Egg – 3 – 4, hard boiled

Poppy seeds or khas khas – 4 tablespoon

Hot water – 1/4 cup

Tomato – 1 large

Green chilli – 2

Mustard oil – 2 tablespoon + 1 teaspoon

Dry red chilli – 1, optional

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Salt to taste

Water – 1 cup

Method

1. Soak the poppy seeds or khas khas in 1/4 cup hot water for 1 hour.

2. Grind the soaked poppy seeds and green chilli. Add the tomato in the grinder and make a smooth paste of poppy seeds, green chilli and tomato.

3. Make some slits on hard boiled eggs with a knife and marinate with little salt and 1/4 teaspoon turmeric powder.

4. Heat 2 tablespoon oil in a pan. Fry the eggs from all the sides till light brown and remove from oil.

5. In the same oil add dry red chilli and poppy seeds, green chilli and tomato paste.

6. Add 1/4 teaspoon turmeric powder, kashmiri red chilli powder and saute till the mixture dried up completely.

7. Now add water and salt. Mix well.

8. When it starts to rolling boil slide the eggs. You can add 2 – 3 slit green chilli if you like your curry hot.

9. Cover and reduce the heat. Cook on low heat for 7 – 8 minutes.

10. Remove the cover and cook on high heat for 2 minutes or till you get the desired consistency of the gravy.

11. Add 1 teaspoon mustard oil for extra zing and mix well.

12. Remove from heat. Garnish with cilantro or coriander leaves. You can also garnish with slit green chilli.
Serve with steamed rice.

Notes

1. Thinly sliced onion can be added. Fry the onion slices before adding ground paste in the oil.
2. Tomato is optional. You can omit tomatoes and red chilli if you want. But with or without both taste great.

3. 1/4 teaspoon onion seeds or kalonji can be used for tempering or tadka.

4. You can also grind 1/4 to 1/2 fresh grated coconut with poppy seeds, green chilli and tomato to make narkol posto dim or coconut poppy seed eggs.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Eggs In Mustard And Poppy Seeds Or Sorse Posto Dim

Sorshe posto dim or eggs in mustard and poppy seeds. 

Eggs are easy to cook and always available. Whenever I want to cook in a hurry eggs are there for rescue. 

But it will be boring if we have to cook onion tomato gravy everytime. So here is a delicious curry recipe with some different spices. Mustard and poppy seeds or sorse/sarso posto/khaskhas curry. The recipe is from Bengali cuisine. Very easy, quick, spicy  and tasty.

Eggs are not only delicious, they are extremely nutritious too. Eggs are an excellent source of protein and provide essential nutrients. 

With high quality protein its provide vitamins and minerals such as zinc, iron and copper.

I have made this egg curry with potato. Potatoes makes the curry more yummy. 

Recipe 


Eggs – 2 -3

Potato – 1 large 

Mustard powder – 1 & 1/2 teaspoon 

Poppy seeds or khaskhas/posto – 2 teaspoon 

Tomato – 1 chopped 

Green chilli – 3 – 4

Garlic cloves – 3

Turmeric powder – 1/2 teaspoon 

Kashmiri red chilli powder – 1 teaspoon 

Salt to taste 

Nigella seeds or Kalonji – 1/4 teaspoon 

Mustard oil – 2 tablespoon

Method 


Peel and chop the potato in length wise. Wash them properly. 

Boil the eggs and peel them. Pierce with a knife and keep aside. 

Soak the mustard powder in little water. Stir well. Make a smooth paste. 

Soak poppy seeds in hot water or microwave with water for 1 minutes on high power. Let it soak for 1/2 an hour. Soaking make it easy to grind. 

Now grind the poppy seeds with 2 green chilli and garlic. Make a smooth paste. Add tomato in it and grind again into a smooth and fine paste. 

Heat oil in a pan. Add the nigella seed or kalonji. Then add potatoes. Fry till the potatoes starts to change it’s colour. Add the poppy seeds, green chilli, garlic and tomato paste. 

Saute and add salt, turmeric powder and red chilli powder. Saute till oil leaves the sides. 

Add soaked mustard powder, mix well and add water as require to make gravy. Add the eggs and 1 -2 green chilli. Let it boil. Cover and cook on low flame until the potato becomes soft. 

Remove the cover. Check and adjust the seasoning. Adjust the thickness of the gravy. You can add more water if require. I like the gravy thick. 

Add 1 teaspoon mustard oil mix and switch off the flame. Adding oil at the end is optional. You can skip it if you don’t like. 

Make the eggs half before serving. You can half them before frying too. Cut the eggs length wise.  Or keep the eggs full if you like. 

Garnish with chopped coriander leaves and green chilli. Serve hot with steamed rice.