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Happy Spring everyone! I know that I haven't written in a while but never fear I have been collecting recipes! There are some amazing and easy recipes coming up so keep checking this space or better yet just subscribe. Only recipe updates get sent to your email and nothing else. So about a month ago, I was feeling quite badly. I saw someone's IG post and they were poking fun at food bloggers who write about more than just the recipe on their blogs. I definitely write about more than just food and I took that joke rather personally. Then I thought, this is my website. I can write about whatever I want. So maybe my blog is not everyone's cup of tea but it definitely is my baby. I love my blog and so does my family. So there! Hmph! You know for me, it is hard to separate emotions from food especially food that is from my heritage and country of birth. Writing about my Mum's food and my culture helps me keep connected to my past and my heritage. I don’t think I understand people who eat just to eat. Human food is a lot more than that.
In more exciting news, I have decided to start a Cooking with Mum YouTube channel! It is still in the beginning stages but please do subscribe! Just click on the link above! Video making has definitely been a steep learning curve for me. Lol. Anyways, I am super excited to share today's recipe. Well, I am always excited to share Mum's recipes. I honestly feel that everything tastes even better now because I know exactly how it was made. Soooo today's recipe is for a specially delicious egg and potato curry! It is definitely one of my favorites. My mum just started making it recently so it is not something I grew up eating. There is a traditional version of this dish that is broth-based which I will write about later. I definitely like this version better and it couldn’t be easier. You probably have all the ingredients on hand already!
So let's start. First we boil and peel eggs. Then these eggs get lightly pan-fried in some heated oil. We also need peeled and chopped potatoes. Next we prepare the typical "foran" that includes curry leaves, onions, garlic, ginger, cumin seeds, mustard seeds and chilies if using. Once this is cooked a bit, we add potatoes and mix in well. Water can be added to help the potatoes cook along. After the potatoes are cooked through, the pan-fried eggs are gently mixed in. You can garnish with cilantro at this point and then the dish is done! This is a super simple dish that the whole family will love! We like to eat this with freshly made rotis or it can be served alongside some rice and dhal too. Enjoy!
Full recipe with measurements is listed below.
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RECIPE: Serves 5 Prep time 20 minutes Cook time 20 minutes Ingredients: -10 medium boiled eggs
-5 medium potatoes, chopped
-4 tbsp olive oil
-handful of curry leaves (optional)
-1 tsp of mustard seeds
-1 tsp of cumin seeds
-1/4 onion diced
-1 tbsp crushed garlic
-1 tbsp crushed ginger
-2 Thai chilis (optional or to taste)
-salt to taste
-1/2 cup water
-handful of cilantro (optional) Method:
Boil eggs to medium softness. About seven minutes. Let cool and peel.
Peel and chop potatoes.
Heat up 2 tbsp of olive oil on medium heat. Lightly fry peeled eggs and rotate often to ensure even browning. Remove eggs from heat and set aside.
Add remaining olive oil to the pot. Add mustard seeds and cumin seeds and curry leaves if using. Once sputtering and crackling, add onions. Add garlic and ginger once onion edges are brown. Cook for a minute or two until aromatic.
Add diced potatoes. Mix well and cover. After some browning occurs, add water. Cover and cook until potatoes are cooked through and water has cooked off.
Add the fried eggs back to the pot and stir well but gently.
Mix in and garnish with cilantro if using.
Dish is best served hot with flatbread like roti or pooris or dhal-stuffed rotis and some chutneys of course!
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