Actually this is a very yummy egg curry made with hard boiled eggs. They can be made both with chicken or quail eggs. It is between 4 to 6 chicken eggs or 1 dozen or 12 quail eggs. Place the eggs in a pot and put enough water in the pot just to cover the eggs. This should be at least 1/2 gallon or 2 liters of water and set it on the stove and place the cover over the pot and let boil. After it starts to boil then cook the eggs for 10 minutes. Drain the eggs in a colander and let cool before you start cracking the eggs.
Actually I am going to do a green masala and an achari one in the future Inshallah so please stay tuned for those. I find peeling the eggs by this method is by tapping the egg on all sides until it cracks all over. Start peeling from the bottom and under cold running water would help the shell come off quickly. When this is done set them aside and make a quick curry base.
I know you are going to find this strange about a post that does not involve me grinding spices. Ajuba means unbeleavable in Urdu. This recipe does not require masala grinding at all what so ever. Those who know me very well and those who follow my posts very well knows that I always have to use my mortar and pestle.
Today I felt a little lazy and I am entitled at times. In the pot add 3 tbs of either corn or canola oil. Turn the heat up to high and add 1 drop each of mustard and coconut oils, 1 pinch each of cumin seeds, fennugreek seeds, mustard seeds and let crackle. Add 1 pinch of hing, 3 curry leaves, 1 onion or shallot cut in to half moon slices, 2 cloves of garlic chopped.
Stir until they are brown, chop and add 1 green chili, crumble 1 dried whole red chili, this can be done with your hand, I prefer the round one but you can use the long ones too if you wish. Add 1 pinch each of pink salt, red chili powder, turmeric, paprika, shredded or desiccated coconut, stir and add 1 tomato chopped and cover and turn heat down to low.
When tomato gets nice and mushy and liquid starts to form then add the hard boiled eggs and 1/2 cup of water. Place lid over the eggs now cooking in the masala for 10 minutes.
Serve with chapati or rice.
