Even though it takes hardly four hours from my home town to Delhi, it wasn’t until I was in high school that I visited the capital city for the very first time. My brother had moved to the city a couple of years back after he got his first job there. The nature of his job was such that he could not afford to take leave and visit us. So a cousin and I decided to visit him to help him tide over home sickness and also to tour the city.
Now, everyone in my family happens to be a foodie and can cook a decent food. My father whips up a mean Saag Meat Curry and Kheer besides Dal Makhani. He rolls chapattis like an absolute pro! My brother, however, can dish up a whole meal for a party. I am amazed at his skill at not just cooking but also at planning the menu and executing it like a chef. When we were kids and if mum was unwell, these two would ensure that there was no compromise in meals. He actually used to make a fuss that I never helped them in the kitchen while he and dad were sweating it out 😛
Well, coming back to my visit to Delhi, my brother really pampered us with his food and even tried to squeeze out time from his schedule to take us around the city. The extent of pampering was to a level that he never allowed my cousin or me to ever cook even a single meal while we were there. With his busy schedule and our short visit, we always had a time crunch. He would dish out meals that were fast, nutritious and finger licking good. I remember, many times he didn’t really follow any particular recipe and rather went by his instincts and his understanding of flavours. This creamy egg curry was a dish I learnt from him while on my visit. This dish may be too simple for many of you but I have such fond memories of it that I couldn’t help sharing it here. We had it with flaky buttery parathas but I enjoy it equally with toasted garlic bread. Yum!
6 Eggs (boiled, peeled and chopped)
1 tbsp Oil
2 tsp Butter
¾ C finely chopped red Onions
1 Green Chilies, chopped
½ tsp cracked Black Pepper
½ tsp red chilli flakes
Salt to taste
150 – 175 mls Milk
2 tbsp finely chopped Cilantro
Heat oil and butter in a pan and add onions and green chillies. Sauté till the onions turn golden in colour. Add chili flakes and chopped eggs. Stir it around. Add 150 mls of milk and gently keep stirring. The milk will begin to thicken.
Add salt, black pepper and keep stirring so that the contents don’t catch at the bottom. Depending on the consistency that you want, adjust the amount of milk. Add in the chopped cilantro and serve hot with flat bread or toasted bread.
Note: You can substitute butter with oil. Also adjust the heat.
Note: I used yolk of only three eggs
Note: Each egg was 60 grams in weight
Note: I prefer to use full fat milk for a rich taste. Feel free to use low fat milk.
Serves 3 – 4
Thanks for visiting and see you soon again