Yellow Delight

This is one dish that brings a smile to everyone’s face at home. An absolute hit with my eggetarian friends! 

Ma used to whip up this delight in a jiffy when bachelors would bounce late at night. Posted in midst of jungles or dessert getting fresh veggies was a rare affair. Hence, eggs were always stocked specially for these situations. Like dad says, ‘ande or moongfli ke bina fauj nahi chal sakti’

This creamy velvety delight has been a charmer with my eggetarian friends. I cook it frequently specially when my toddler goes in her ‘No egg’ phase.

Requires minimum ingredients, ready in fifteen minutes, for me this comes in handy on a week night.

Serves – 4 Time – 20 minutes + boiling eggs – 10 minutes

Ingredients

1. Eggs – 6 Boiled & chopped
2. Onion chopped – 1 medium size
3. Green chili – 1 chopped
4. Milk – 1 cup or As required for consistency
5. Cream(optional) – 1 tblspn
6. Cumin whole – 1 tsp
7. Turmeric – 1 tsp
8. Roasted Cumin Powder – 2 tsp
9. Garam Masala(Whole spices) Powder – 1 tsp heaped
10. Salt – To taste
11. Green Coriander – Chopped for garnishing

Method

1. Heat oil and add Cumin seeds
2. Once they splutter and onions and sauté till translucent.
3. Add chopped eggs, green chilli, turmeric, cumin powder and sauté for two minutes
4. Add garam masala powder mix well
5. Add milk and cream and bring to a boil, simmer for 2 minutes
6. Garnish with coriander & serve hot

Notes

1. This dish pairs well with parathas or buns
2. Milk can be adjusted as per the consistency of the gravy required. I prefer it to be somewhere in mid, not too dry and nor too runny