Egg Vindaloo is a perfect egg curry that goes very well with rice or chapathis. The fine balance of flavours - spicy, slightly sweet & tangy will tantalize your tastebuds
Course Side Dish
Cuisine Indian
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Author Shireen Sequeira @ www.ruchikrandhap.com
Ingredients
6eggs
2medium-big onionsfinely sliced
2teaspoonsvinegar
1-1/2teaspoonssugar
1-2tablespoonsoil for frying
salt to taste
For the masala
4long dry red chilliesI used 2 byadge and 2 kashmiri chillies
1/2inchstick of cinnamon
1teaspoonvinegar
1teaspooncumin seeds
1" ginger
4fat cloves of garlic
Instructions
Place the eggs in a sufficiently large saucepan and cover them with water. Bring to a boil and cook them for 10-12 minutes. Then remove the pan from the heat, discard the water and refresh with cold water. When they are cool enough, shell them and keep aside
In a small bowl, dissolve the sugar in 2 teaspoons of vinegar. Keep aside
Grind all the ingredients mentioned under 'For the masala' using 1-2 tablespoons of water, to a fine, smooth paste.
Heat oil in a kadai/wok and fry the hard boiled eggs for 1 minute on a low heat until slightly golden on the outside. Then remove on a plate. This is an optional step.
To the same kadai add the onions and fry until they turn golden brown. Reduce the heat and add the ground masala paste and fry until the oil separates. Rinse the mixer jar with 1/2 cup of water and add this to the gravy.
Add salt to taste, the sugar & vinegar solution and simmer the curry for 3-5 minutes. Do a taste check and add more sugar, salt or vinegar only if required. You need to get a fine balance of spicy-salty-sweet & sour
When the gravy has thickened slightly slit the eggs and add them to the curry. Alternatively, you can halve the eggs and place them in a serving bowl. Pour the curry over them and serve hot with boiled or white rice. This dish goes very well with chapathis or plain parathas too