Recipe courtesy: my uncle Antony (after all, some of the best chefs in the world are men!)
Onion (chopped)- 2 large
Tomato (chopped)- 2 large
Ginger (chopped)- 1/4th tsp
Garlic (chopped)- 1/4th tsp
Green chilli (sliced)- 1
Coconut (grated)- half
Chilli powder- 1/2 tsp
Coriander powder- 1/4 tsp
Turmeric powder- 1/4 tsp
Garam masala- 1/4th
Pepper powder- 1/4th
Oil- for sautéeing
Salt- as per taste
Coriander leaves- a bunch
Curry leaves- a fewp
– Prepare the 1st and 2nd milk of the coconut and keep aside.
– In a pan, add oil, sauté the ginger, garlic, green chilli and onions till the onions caramalize.
– Add the tomatoes and cook until the tomato softens and melts.
– Add in the masalas and cook thoroughly.
– Add in the cornflour mixed with a little warm water
(Tip: for thicker sauces and gravies, cornflour is the way to go!)
-Once this mixture is cooked evenly, add the 1st milk of the coconut and wait for the oil to appear on the surface.
– Once the oil makes its appearance, add the second milk and bring to a boil.
– Once the gravy begins to boil, crack the egg into it and turn off the stove.
(Tip: egg albumin is extremely heat sensitive. A continuous supply of heat would overcook the egg. The gravy on its own has enough heat to cook the egg to perfection)
(Tip: craking the egg into the gravy rather than adding in a beaten mixture ensures that the threads of the egg are long and thick while stirring)
– Using a wooden spatula slowly stir the egg into the gravy. Slow stirring should result in long and thick threads of egg white and yolk through the gravy.
– Garnish with a handful of chopped coriander leaves and some curry leaves.
– Give the curry one final stir and serve hot with fresh chapatis, bread or rice. Enjoy!