A few days ago when I was running out of ideas for dinner, all I could think of was something quick and delicious. As a kid, I remember my grandma cooking up this particular dish with egg as the base of the gravy. I had never tried making it before and honestly, was a bit worried about the consistency. The fear of making a scrambled egg gravy had put me off.
Finally that day I mustered all the courage to recreate this yummy dish. And Walla!! It turned out great. Hubby even requested to put the leftover in his lunchbox. So, I guess it’s a total win-win recipe.
I love including eggs into my diet on a daily basis. They are so versatile and nutritious. Rich in high-quality protein, eggs are incredibly nutritious. The egg whites are a rich source of vitamins like B and D, minerals such as zinc, iron, and copper also are also found in the egg whites.
Nowadays, eggs are fortified with omega-3 fatty acids which are considered very healthy.
Kids diet must include an egg every day as they are regarded as the complete source of protein and all the essential amino acids.
Hope you try this recipe with eggs two ways. Addition of crumbled cottage cheese is optional. And remember to stir slowly and continuously with the heat turned off to get an even (not a scrambled) gravy.
Let the eggs give you the courage to conquer more dishes!!.
Egg (Anda) Ghotala
Preparation Time: 20 Mins
Cooking time: 15 Mins
Yield: serves 2
Tomato (medium) 2
Ginger Garlic paste 1 tbsp
Green chili 2 (1 if you like less heat)
Cumin powder ½ tsp
Cumin seeds 1/8 tsp
Paprika ½ tsp
Tomato puree 1 tbsp
Milk 2 tbsp
Cottage cheese (optional) 2 tbsp
Salt and pepper
- Boil two eggs in a pan with water
- Heat oil in another pan and add cumin seeds
- Add the chopped onion and chilies
- Once the onions are sautéed add the ginger garlic paste along with the powdered spices
- once the oil starts to separate from the sides of the pan, add the chopped tomatoes and tomato puree
- cover and cook for 2-3 minutes till the tomatoes are soft
- In the meantime beat two eggs with a little milk
- Turn off the gas once the tomatoes are soft. Now slowly add the egg and milk mixture to the hot tomatoes stirring continuously. This prevents the egg from getting scrambled and results in a thick sauce like consistency
- Now switch on the heat and add the crumbled cottage cheese and chopped coriander
- Just a minute or so on low flame, stirring continuously
- Serve hot with the sliced hard-boiled egg on top. Goes well with Indian breads and rice.