Egg curry

This is one of my favorite dishes. Whenever you run out of vegetables, this curry is a great option. If you don’t eat egg use boiled baby potatoes instead. It tastes delicious, quick and easy to make.

Ingredients:

6 boiled eggs

1 medium onion chopped

½ cup dry coconut

3-4 pods of garlic

½ tbsp grated ginger

2 green chilies

½ tsp mustard seeds

½ tsp asafetida 

1 tsp turmeric powder

1 tbsp red chili powder

1 tbsp lemon juice

1 tsp sugar

2 tbsp oil

1½ cups water

Salt to taste

Method:

Heat a pan and dry roast together coconut, onion, ginger, garlic and green chilies till they turn light brown in colour. Let it cool completely. Then grind to a smooth paste. (Add little water if required to make paste)

Heat oil in pan add mustard seeds and let them crackle, and then add asafetida and grinded paste. sauté till the oil stars to separate.

Then add turmeric and chili powder, sauté till another min. add little water to avoid spices from burning. Mix in lime juice, salt, sugar and water. Once the curry starts to boil add boiled eggs cut into halves. Cover with a lid and cook for another 5 to 8 min ona very low heat.

Serve hot with chapatti.

Enjoy!  

Narali Bhaat

In Maharashtra Rakhi pornima is also celebrated as Narali pornima. On this day an offering of coconut (naral in Marathi) is made to the sea as a mark of respect to lord varuna, God of the sea.  In Maharashtra a typical coconut and rice dish is made called Narali bhaat  which is a very popular dish. It is little complicated to make this dish but my mom has a very easy recipe for same which I m going to share with you. So the ingredients are.

2 cups rice

6 cups Water to cook rice

1 cup fresh coconut

¾ cup jaggery /brown sugar

3 tbsp butter or ghee

1 small stick of cinnamon

3-4 cloves

4 green cardamoms

1 bay leaf

½ tsp salt

½ cup dry fruits

Pinch of saffron

Method:

Wash rice and keep aside. Boil water add little salt and cook rice till its 80% done (to check the rice press one grain of rice and it should be soft.) drain and keep aside

In a pan heat ghee, then add green cardamoms, cloves, bay leaf,cinnamon, dry fruits and saute for a min. add coconut and jaggery or brown sugar and saute till coconut is cooked and the mixture is little thickend.

Add cooked rice and mix well. Cover the lid and let the rice cook compeletly on very low heat.

Add pinch of saffron in 1 tbsp warm water and pour this water over rice, mix well and cover the lid. Remove from heat an let it rest for few min before serving.

Garnish with dryfruits and serve hot.

Enjoy!