Have you ever had too many hard boiled eggs on hand, perhaps leftover from Easter or maybe you got a good deal on those pre-boiled eggs at the grocery store? You can always make egg salad, which is always delightful, but if you'd like something more hearty and suitable for a dinner meal, try making egg curry!
There are a variety of ways to curry eggs, but this is a recipe I made up after looking at a few different Indian recipes for preparing boiled eggs. You'll need some boiled eggs, maybe 6-12, an onion, coconut or another oil of your choice, a few Indian spices( I used what I had on hand: whole cumin seed, yellow mustard seeds, asofoetida, coriander seed, chili powder, turmeric and a curry blend), a green chili (or whatever hot stuff you might have), garlic, diced or pureed tomatoes, water, lemon and cilantro.
Like a lot of Indian recipes, this starts with toasting and browning spices in oil. Start with a dry pan and get it fairly hot. Toss in some whole or coarsely ground/chopped cumin seeds and mustard seeds and stir around the pan a minute or two. When they start popping, they are toasted. Add a couple tablespoons of oil (coconut oil is healthy and gives it a nice flavor), or a mixture of oil and butter. Add your other spices like turmeric, asofoetida, coriander, and curry powder and stir fry in the oil another couple minutes. If you have a fresh chili to add, coarsely chop and add to the mix.
Okay, let's get to stir-fryin'! Dice an onion (yellow/red, whatever you like) and add to the pan. Stir occasionally for a few minutes until they get all brown in the spices and kind of translucent. Chop 1-3 cloves of garlic and add to the pan when the onions are nearly done and stir a bit.
Okay, if you can believe it, this is actually almost done! Add a half to full cup of tomato to the mixture, whether you can canned diced, puree, or whatever is handy. I suppose you could use fresh, but it might take longer to cook. Stir everything well and add a splash of lemon juice.
Now for the star of the show, the eggs! Cut up your eggs however you'd prefer, in halves, quarters, lengthwise slices, sideways slices, etc. Since they are already cooked, you just need to add them at the end to get warmed through. Dump into the skillet and add some salt and pepper. Lastly, add a half cup of fresh, chopped cilantro and when it's all hot and bubbly, you're done!
I served this over Basmati rice and it was delightful, but you could serve in on whatever you like, including mashed potatoes.
I'm not Indian nor do I know much about cooking Indian food, so please let me know if you have suggestions on how to improve this or do it differently if you are an experienced Indian cook. I thought this was really yummy and I would definitely make it again if I had a surplus of eggs to use up.
