Egg-Drop curry or Egg Hooman was
always my favorite at my mom’s place. My aunty used to make this for lunch
frequently. In Goa, we make different types of curries to have with rice everyday.
So when fish was not available or when we could not eat a particular type of
fish due to some illness, we used to eat this egg-drop curry with rice as i is easier to digest than fish curries.
When I was expecting my first
kid, I was served with this egg hooman instead of fish curries. Certain fish like
Mackerel contains high levels of mercury and that was the reason why I was not
allowed to eat it during my pregnancy.
Today I did not have fish at
home, but I had some eggs and grated coconut in my fridge. My daughter also
said that she wants non-veg curry for lunch. So I made this curry for her, just
like any other fish curry. She loved it. Check this other type of egg curry recipe.
Ingredients: Prep.Time: 20 Mins, Serves: 4
3 Eggs
½ cup chopped onion
5 chopped garlic flakes
For the gravy:
4 tbsp. grated coconut
2 tbsp. finely chopped onion
1 tbsp. coriander seeds
1 marble sized ball of tamarind
3 dry red chilies
½ tsp turmeric powder
Salt to taste
2 tbsp. oil
Procedure:
- Grind together the ingredients meant for gravy except salt and oil by adding ½ cup water. Add more water if needed while grinding. Ensure that the coconut is finely ground.
- Heat a kadai/wok, add oil. After the oil gets heated add onion and fry till it turns pinkish. Then add chopped garlic, stir and fry till the raw smell of garlic goes away.
- Now pour the ground gravy into the onion garlic mixture in the kadai. Mix well.
- One by one break and add egg. Just break the egg above the gravy and drop it in the gravy carefully.
- Discard the shells.
- Let the egg get slightly cooked in the gravy. Add some hot gravy on top of the egg so that it gets cooked properly.
- After some time, add salt to taste and stir well.
For more interesting posts of this type follow Raksha's Kitchen on Facebook | Twitter | Instagram | Pinterest