Thursday, December 03, 2015

Egg Curry in Tomato and Garlic Gravy (Sauce)

(From Banu's Cookbook)

6 boiled Eggs cut in half
4 cups of tomatoes chopped
3-4 Garlic Cloves
2 tsp Olive Oil
1 tsp Cumin Seeds
1 tsp Tumeric powder
1 1/2 tsp Red Chilli Powder
1 1/2 tsp Cumin Powder
1 1/2 tsp Coriander Powder
IP Salt to taste
Chopped Cilantro for Garnishing

1. Heat a pan and add 1 tsp of Olive Oil. Add chopped tomatoes and garlic and cook well on medium heat until the tomatoes are completely cooked.
2. Let this cool down and come to room temperature. Blend this mixture in a blender or food processor with just a tad bit of water.
3. Heat the same pan with 1 tsp of Olive oil and put cumin seeds and all the spice powders and fry for a few minutes.
4. Add the blended tomato mixture and cook for a few more minutes.
5. Add the halved boiled eggs and ip salt and mix well gently.
6. Reduce the heat and cook for 5-6 minutes so that eggs absorb the spices.
7. Garnish with chopped cilantro.

This recipe creates two IP Servings of 2 cups of Vegetables and 6-7 ounces of protein when you eat three eggs with half of the sauce.

You can serve this with a IP potato puree pita bread if you so desire.

1. You can add 1-2 tsp of splenda if you feel that the tomatoes are a bit sour. I personally like the slightly sour taste of tomatoes, so I did not add any splenda.
2. You can even reduce the tomatoes and add some spinach for a slightly different taste.
3. You can use this tomato gravy and add it to other vegetables as well like bell peppers and cauliflower. Just reduce the tomato to 1 cup and and another cup of vegetables. It is better to roast these vegetables first. I will post another recipe soon.
4. You can use canned sauce, but somehow the taste is much better with fresh tomatoes.

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