I am part of foodie group in Whats App and we discuss food on a daily basis. Knowing my interest in food, Jayashree, admin of the group added me there and ever since I have written down so many recipes from friends over there. I am yet to try most of them, but if it fits any theme, I try it immediately. My Mango Rasayana happened only after I saw it in the group. One day when discussing about gravies, Rajeshwari shared her recipe with me. It was actually given by her Bihari friend and she uses it with variety of vegetables. This is a spice paste made for fish curries in Bihar. I then read about Bihari fish curry and found that Biharis treasure this spice paste. As Rajeshwari mentioned that it is versatile paste, I immediately starred the recipe to try for my egg side dishes theme this week.
When I was preparing PK’s lunch box, I also made the spice paste early in the morning. Then putting together the curry was quite simple. Mustard oil is usually used to saute the paste, but I didn’t have mustard oil, so used coconut oil. And also I added a very little amount. But if you don’t mind adding oil, then add more as it will surely enhance the taste. The uniqueness of the recipe is the yellow mustard used. It gives an unique flavour to the curry. I had it with rice for lunch last week and loved it to the core. Eggs in the curry were so full of flavour. As I mentioned yesterday, I made a small portion just to accommodate two eggs in my diet chart. But make it with as many eggs you need and increase the quantity of other ingredients proportionately. If you can’t find yellow mustard, then use the regular mustard.
Mustard Oil – 1 tbs
Cumin Seeds – 1/2 tsp
Eggs – 2
Salt – to taste
For The Spice Paste:
Onion – 1
Tomato – 1, small
Garlic – 2 cloves
Coriander Seeds – 1 tsp
Mustard Seeds – 1 tsp
Red Chilly – 4 or according to taste
Grind all the ingredients under spice paste adding a little water to a smooth paste. Set aside.
Boil, peel eggs and set aside.
heat oil in a pan and add cumin seeds. When they crackle, add the spice paste and cook on low flame until it lets out oil.
Add enough water to make gravy consistency and add salt to taste.
When it comes to boil, slice eggs into halves and add to the gravy.
Cook for a few minutes and serve hot with rice.