Officially Monsoon has made it’s presence felt in Odisha in big way and I am someone who love the romantic mood the rains bring . Besides bringing a lot of greenery , it also brings with it , the biggest challenge to a food blogger who rely completely on natural light to capture photographs.
The gloomy and dimly lit house of mine poses a lot of challenge to me as a photographer, but I have learnt to accept the adversities and make the best use of what I have in hand. This is what I have made , a simple and creamy mustard egg curry for Sunday lunch and how I use the available light to create my photos.
eggs are a great source of protein, vitamins, minerals, and antioxidants that help improve eyesight, prevents hair loss, aids weight loss, provides essential amino acids to the body, and helps improve brain function. With that note, let me tell you how to prepare tasty egg curry in just a few minutes time.
How to Make Creamy Mustard Egg Curry recipe?
Make a list of all the ingredients needed for this recipe, starting with
Hard Boiled Eggs – Place Eggs in a pan of boiling water. Allow the eggs to boil for 12 minutes to achieve hard boiled eggs. Remove and place them in Cold Water. This process stops the eggs from cooking further. Make sure to shelled it before making the curry.
Mustard and poppy seed Paste – You will be needing the yellow mustard seeds for this recipe which is less pungent then the black ones. Soak the yellow mustard seeds, poppy seeds in warm water for minimum 30 minutes. Drain ,add green chilies in it and make a smooth paste in a blender.
Onion paste – Make a paste of a large onion and keep aside.Once three important ingredients are ready, let’s get cooking.
Ingredients
- 4 hard boiled eggs
- 1 red onion made into paste
- 2 tbsp yellow mustard seeds
- 1 tbsp poppy seeds
- 1 tsp nigella seeds
- ½ tsp turmeric powder
- 4 green chilies slit in the center
- salt
- 2 tbsp Mustard oil
Instructions
- Soak and grind the mustard seeds and poppy seeds along with green chilies. Make a paste of the red onion.
- Heat 2 tbsp mustard oil in a pan and add nigella seeds. Once it starts to splatter, add pureed onion and saute till it is brown , now add salt, turmeric and pour mustard and poppy seeds paste and give it a stir. Cook for two minutes and add water and bring to a boil.
- Add 1 slit green chilies, boiled eggs and continue cooking for couple more minutes.
- Before serving drip mustard oil over it and serve warm with steamed white rice.
You can serve this curry with steamed rice as well as rotis and parathas at meal times.
Have you made my Creamy Mustard Egg Curry?
Post a photo on my Facebookpage, share it on Instagram. I would love to see your take on this Creamy Mustard Egg Curry.
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