Andhra food has always been the favourite for all those with spicy tastebuds. Today I tried a tangy egg curry recipe which one of my friends from Andhra has sent....Classy is not the word for it!!
Absolutely easy to do... Boil 3 eggs, give small slits on to it once it is boiled, shallow fry it with a little cayenne powder/chilli powder, a pinch of turmeric and drop into the tangy gravy, simmer it for 10mts and there it is.... ready to go with the steaming rice and my 'pachakaya mezhukkupuratti'.
Here is how u make the gravy...
1 large onion-chopped
4 cloves of garlic
4 green chillies
1 tsp chilli powder
1tsp corriander powder
a pinch of turmeric powder
a pinch of cumin powder
a pinch of methi powder
1 or 2tsp tamarind pulp .( You may very well soak a medium sized ball of tamarind in water and extract the juice.)
Water-1 or 2 cups( depends on the consistency u need)
Salt & a pinch of sugar.
Heat oil in a wok, add mustard to splutter, followed by methi powder, garlic, onion , green chilli and all the other powders, roast this for some time.Add the powders preferably after the onion has got roasted to a brownish tinge. To this roasted mixture add water, salt & sugar. Let it boil for some time. Now time to add our boiled eggs and simmer it for some more time until u r happy with the consistency. That's it. Aayipoyinthi!!
Today's menu has been real 'ecpc'. 'Pachakaya mezhukkupuratti' is a traditional kerala way of cooking raw banana.
'Simbly(;-) cut 2 raw bananas into small pieces, put a pinch of turmeric powder, 1tsp chilli powder,1 cup water and leave it to get cooked. Once it is almost done, with the water almost fully evaporated, add any vegetable oil of your choice and coook it for a couple of minutes more. 'sangathi ready'!!