16th June 2009 - Dinner - Egg Curry

What?

Egg Curry. Simple! I like it a lot; it's filling, and tasty. And I still had some of the tomato puree I had got for Raajma, so I put it to good use here.

How did it look?

Improvement

• This dish works best with onion paste instead of chopped onions (coutesy my mother!) but I didn't have a grinder here, so I just chopped it as finely as I could, cooked them well, added more water than I needed and then let it boil away to pulp.
• The tomato puree really gives a very rich flavour, almost impossible with simple tomatoes.
• At the end, I added the halved eggs and switched the burner off, letting them slowly absorb the gravy.
• Also put in some butter, cheese, oregano and pepper for the taste and smell.