Skip to main content

Egg Vindaloo

Vindaloo is a spicy Goan curry which mostly made with chicken and pork or mixed veggies.I had chicken vindaloo in restaurants with flat bread and rice.
For the day 2 of Blogging Marathon #26 under the theme Goan cuisine I wanted to try the vindaloo with the eggs instead of chicken or veggies.
For my surprise it turned out super delicious and spicy,tangy,aromatic curry. We enjoyed with roti and plain rice.Now to the recipe.......................



Ingredients
For the curry

Egg4nos.
Onion(finely chopped)2nos.(medium size)
Tomato 2nos.(medium size)
Green Chilly(chopped)2nos.
Coriander leaves(chopped)2tbs
Saltto taste
Oil2tbs

For the Vindaloo paste 

Red chilly6-7nos.
Corianderseeds/vara kothamalli 11/2tbs
Cumin seeds1tsp
Cloves/lavangam4nos.
Cinnamon/pattai1 inch piece
Ginger/inji1 inch piece
Garlic/poondu6-7 cloves
Turmeric powder/manjal podi 1/2tsp
Vinegar1tbs

For the tempering 



Cardamom/ellaki1no.
Cumin seeds1/2tsp
Cloves/lavangam2nos.
Cinnamon/pattai1 inch piece
Black pepper corns/milagu1/8tsp




Method 

                Boil the eggs and halved it and grind the ingredients given, to a fine paste with water and vinegar,keep it aside.
Heat a pan with the oil crackle the cumin seeds then add the cinnamon,black pepper,cloves.Add the onions and green chilly,saute till transparent.Then add the ground paste and fry it till the raw flavor vanishes.
Now add the chopped tomatoes,cook till mushy.Add a cup of water and salt,cook it till it becomes thicken.
Now add the boiled eggs and cook it for 2 minutes,finally add the chopped coriander leaves,mix it gently.
Egg Vindaloo is ready. Serve it with roti and rice.

Enjoy.............................................................................
  • This same recipe can be made with chicken and mixed veggies even soya nuggets can also be used.
  • After adding the eggs gently mix it otherwise the yolk will separate from the white.
  • Add the tomatoes after the paste is completely fried and the raw smell vanishes.
Check out my blogger friends recipes participating in Blogging Marathon#26.

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Sweet Adai /Inippu Adai

Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note. Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina. Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.                                                                                                                                                                                                                      Sweet Adai/Inippu Adai                                                                         Basic Information    Pre
Post a Comment
Read more

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                                                                                                                               Cauliflower Onion Pakoda                                
Post a Comment
Read more