Egg Shorva/Gravy

Here is my experience with this recipe .My mom-in-law (athamma) was here with us in Boston for 2 months and one day she said she will make egg shorva so I asked her if I had to boil eggs and she says its not prepared with boiled eggs I was surprised to hear that but it was quite interesting how she cooked and that was the first time I ate, and believe me it was very very tasty !!!!

Nutritional Values:
One egg has 13 essential nutrients in varying amounts – including high-quality protein, choline, folate, iron and zinc – for  70 calories. Eggs also play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more.All of the egg's vitamin A, D, and E are in the egg yolk.



Ingredients:
Eggs - 4
Onion - 1 big
Cinamon stick - quater inch (according to your tatse)
Elaichi - 1
Clove - 1
Garlic - 4 pods
Ginger Garlic paste - 1 tsp
Peanut powder - 1/2 tsp
Red chili powder - 1/2 tsp
Turmeric Powder - A pinch
Salt - As per taste
Oil - 2 tsp


Method:
1.Grind 3/4 onion to fine paste & chop the remaining onion (make sure you chop it very fine ).
2.Grind garlic,clove, elaichi/cardamom, cinnamon stick.
3.Heat pan and add oil . Once its hot add the above garlic mixture fry it for 2 min until the raw smell of garlic goes away.
4.Add onion paste ,and cook it , add ginger garlic paste after 3min check if the onion paste is completely cooked because you don't want your curry smelling of onion.
5. Now its time to add turmeric ,chili powder,salt,peanut powder and mix all the spices properly . Cook the mixture for 5 mins and add 3-4 cups of water.
6. Wait for the water to boil check the seasoning add if anything is required. The gravy/shorva should be almost 70% cooked because after adding eggs you cook in slow flame.
7.Now when you think the gravy is almost done its time to add eggs , reduce the heat to low break the eggs and drop it in the gravy carefully the yoke should not separate .Repeat the process with all eggs , but make sure you leave enough space between the eggs to cook properly. Cover the pan.
8.After 5 mins check the eggs and flip them carefully cover the lid cook it for 5 more mins and switch off the heat.
9.Yummy egg curry is ready to serve.

Can be served with rice/roti's . I prefer rice over rotis for this particular gravy.

9 comments:

Oh my ... I like the way this is made...I'll give it a shot!

October 27, 2010 at 10:52 PM  

Thanks myths and by the way you like it if the egg dosen't smell right this is the perfect way to eat it . As it cooks in the gravy it dosen't smell . Give it a try and lemme know if u liked it .

October 27, 2010 at 11:46 PM  

egg shorva looks very delicious ...u made it beautifully ...i tried it once though its taste was superb but looked very messy ...urs looks wonderful ..will try ur version

Satya
http://www.superyummyrecipes.com

October 28, 2010 at 11:06 AM  

Nice egg shorba..a new way to cook eggs..thanks for sharing!
Do drop by my space sometime.

US Masala

October 28, 2010 at 11:28 AM  

Smithu,

The way u took the fotos of raw eggs is simply superb.. esp the combi of red and white eggs.. this is the first time i am seeing tat eggs can also be cooked like this.. will try this week end..

why dont u put a next blog on quail eggs.. recently i bought taht form inorbit mall.. though the size of leg is 1/4 th less than chicke egg it has high nutritional values.. lemme know if taht is available there.. other wise i will post taht in my blog.. :P

October 28, 2010 at 12:14 PM  

@Satya do try it , you have to be careful while adding eggs,do not crowd them leave some space.

October 29, 2010 at 9:06 PM  

@Josh try it and let me know. I've never eaten quail eggs why don't you post in your blog that would be great.

October 29, 2010 at 9:19 PM  

This is very new and adding egg would be great task for me, but will give it a try on a egg craving day :)

October 30, 2010 at 12:38 PM  

@Ananda adding eggs is easy you just need to open the shell and drop the eggs in gravy and cook them covered.Try it and let me know your experience in making this dish .

November 1, 2010 at 12:39 PM  

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