Egg Curry with Palak | Bhaji Par Eeda
Egg Curry with Palak : That will be today’s recipe post. I am tired of mentioning my love for eggs repeatedly here. It is pure luck to have the husband and kid love it too. That makes an easy choice for lunch so that each and everyone in the family ends up with a happy tummy. This recipe is based on a parsi style recipe called Bhaji par Eeda meaning, eggs cooked on a base of vegetables aka bhaji. It is traditionally made with fenugreek leaves aka methi leaves. However, i tried this with palak and with some variations of my own and it turned out great. The recipes involves making a masala based out of onions, tomatoes and palak and then cooking the eggs on this base. Parsis are egg lovers and make a variety of egg dishes. I am looking forward to try more such dishes in future. This recipe is a keeper and goes well with plain rice or even some rice and dal.
With regard to the nutritional value of this recipe, Palak or spinach adds to the nutritional quotient apart from the eggs. For kids like mine who is an ardent fan of eggs, this one is a winner.
Preparation Method of Egg Curry with Palak:
Preparation Time: 10 mins
Cooking Time: 25 mins
Eggs : 3
Chopped Palak/Spinach: 1.5 cups
Green Chillies: 3
Garlic: 6 cloves
Coriander Powder: 1 tsp
Cumin Powder: 1/2 tsp
Garam Masala: 3/4 tsp
Chilli Powder: 1/2 tsp
Amchur/Dried mango Powder: 1 tsp
Sugar: 1/2 tsp
Water: as required
Salt: as required
Butter: 2 tbsp
Oil: 1 tbsp
1. Heat oil and butter in a pan. Once hot, temper cumin seeds. Then add onions, finely chopped garlic and green chillies. Saute till the onions turn golden brown.
2. Add finely chopped tomatoes and saute till the tomatoes turn soft.
3. Once the tomatoes are done, add the spice powders and saute for a couple of minutes.
4. Once the masala is nice and dry, add the chopped palak and mix well. Add some water, enough salt and cook till the palak is cooked and the masala starts to leave oil.
5. When the masala is semi dry, break the eggs one by one on top of the masala with enough space between each. Sprinkle little salt on each egg. Close and cook in medium flame till the eggs are done. You can just insert a fork in the middle of the egg to see if it is cooked.
6. Garnish with coriander leaves and serve hot.