Egg Molee<\/figcaption><\/figure>\nPreparation: about 40 minutes<\/em><\/p>\nIngredients (serves two as a main dish served with some pickles\/vegetables and rice or Indian bread):<\/em><\/p>\n4 hard-boiled eggs<\/em><\/p>\n2 tablespoons oil<\/em><\/p>\n1\/2 teaspoon black mustard seeds<\/em><\/p>\n2 big onions or 8 big shallots, finely sliced<\/em><\/p>\n4-6 medium-hot fresh green chillies (sliced horizontally or lengthwise, if they are short)<\/em><\/p>\n2 big garlic cloves, crushed<\/em><\/p>\nabout 2 cm fresh ginger, grated<\/em><\/p>\nabout 20 curry leaves<\/em><\/p>\n1 teaspoon turmeric powder<\/em><\/p>\n1-2 teaspoons powdered medium hot chilli (I have used\u00a0Kashmiri\u00a0chilli)<\/em><\/p>\n1\/2 teaspoon garam masala\u00a0<\/em><\/p>\nfresh coriander leaves<\/em><\/p>\n(50 ml coconut milk+50 ml water)<\/em><\/p>\nHeat the oil in a big pan.<\/p>\n
Add the mustard seeds and when they start to pop (it takes 30 seconds to 1 minute), add the onions, the chillies and the curry leaves. Stir-fry for ten minutes at medium heat.<\/p>\n
Add the garlic and the ginger and stir-fry for two more minutes.<\/p>\n
Now add the turmeric and the powdered chilli and stir-fry for several more minutes.<\/p>\n
If you wish, you can now add 50 ml of coconut milk+50 ml water to make the dish creamier, but it’s not necessary.<\/p>\n
Now add the shelled eggs and continue frying, delicately turning them until the onions soften completely.<\/p>\n
Finally sprinkle with some garam masala, give the dish a final stir and serve with fresh coriander leaves on top.<\/p>\n
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Are you an egg lover? Do you tend to add twice – or thrice – as much onions as written in recipes? If you have…<\/p>\n","protected":false},"author":1,"featured_media":19731,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[80,77,35,18],"tags":[],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/19722"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19722"}],"version-history":[{"count":25,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/19722\/revisions"}],"predecessor-version":[{"id":19749,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/19722\/revisions\/19749"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/19731"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19722"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2017\/10\/eggs_onions_in.jpg\")
Are you an egg lover? Do you tend to add twice – or thrice – as much onions as written in recipes? If you have answered “yes” to both questions, then you’ve come to the right place! In this Indian curry onions are not just a typical seasoning but, once softened, they act like a thick sauce or maybe even as a second main ingredient… If you are used to what I’d call a “mainstream abroad version of Indian cuisine”, you will also be surprised by the sharpness and freshness of the flavours I have found in other South Indian dishes.<\/p>\n![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2016\/09\/eggmoleep-420x315.jpg\")
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