A KAYASTH table of flavours
The community table comes alive with Anoothi Vishal’s debut book, Mrs LC’s Table , and here are some recipes from it...
EGG CURRY
WHAT ANOOTHI SAYS: A favourite at home, this dish was my obsession through childhood, along with bhindi.
INGREDIENTS
4 eggs 4 potatoes, the size of eggs, peeled, scored with a knife and deep-fried till reddish brown 4 tbsp oil and oil for frying 1 tbsp ginger paste 1 tbsp garlic paste 500 gm onion paste 1 black cardamom, pounded to lightly crack the shell Salt to taste 100 gm tomato purée 1 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder 2-3 cups water 1 tsp garam masala powder
A small bunch of fresh green coriander, finely chopped
METHOD
Boil eggs and deep-fry till golden brown. Use the same oil to deep-fry the potatoes.
In a heavy-bottomed pan, heat oil and sauté the ginger and garlic pastes.
Then, add the onion paste and salt and saute it till the masala turns reddish brown. Add the black cardamom and stir fry for I minute till it releases its aroma.
Add tomato purée and dry spices other than garam masala. Saute some more till oil floats on top. Add eggs and potatoes, and water. Cover and cook on dum, on a low flame, till the potatoes are well done. Adjust water if necessary to get a thick gravy. If you add water, make sure to bring the curry to a boil. Sprinkle with the garam masala powder and chopped coriander leaves.