For a lot of people in Kerala, egg curry and porotta is an irresistible combination. The Kerala porotta, though it sounds similar to the North Indian paratha or parantha is different in that it is flaky and made up of several layers. It is a flatbread made with refined flour, eggs, and fat-as such, it is not very high on the "foods-that-are-good-for-you" list...but as with all such foods, tempt you with their taste and crispiness. I think there are very few of us who make them, from scratch, at home as they are easily available nowadays either in restaurants or in frozen packages (usually called Malabar paratha). Although egg curry is a common accompaniment, it goes well with chicken and mutton curries too (even vegetable korma!).
This egg curry preparation is just the way I like it with rotis or porottas...
To serve 2
- 2 eggs, boiled, shelled, and halved
- 1-inch cinnamon stick
- 2 cloves
- 1 large onion, chopped fine
- 1/2 cup tomato puree
- 1/2 teaspoon turmeric powder
- 1 to 2 teaspoons chilli powder
- 1/2 teaspoon garam masala
- 2 tablespoons fresh cream or 1/2 cup thick coconut milk (if using coconut milk powder, then dissolve 3 tablespoons powder in half cup hot water).
- 2 tablespoons chopped coriander leaves
- 2 tablespoons vegetable oil
- In a pan, heat the oil and tip in the cinnamon and cloves.
- When they sizzle, add the onions and fry till translucently pink.
- Now put in the tomato puree, turmeric, chilli powders, and garam masala and fry on low heat till you see the oil oozing out the sides of the mixture.
- Now add about half cup of water, give it a mix, and tip in the egg halves (from now on, do not stir with a spoon, just swirl the pan holding the pan handles).
- Pour in the cream or coconut milk, swirl around till it gets mixed well.
- Garnish with the cilantro and serve hot with roti or porotta!
3 green cardamoms
1 teaspoon cumin (jeera)
1-inch stick of cinnamon
(courtesy Monisha Bharadwaj in Indian Vegetarian Cooking)