Whenever I make Amma’s Motte Randai and there is gravy leftover I make this dish. This dish is a real savior. Amma’s late elder sister,my aunt whom we kids called ‘Maav’ taught us to make this dish. She was such a wonderful cook. She was the one who taught us to eat chicken. I have shared some of her recipes here in the space. There is no name for this dish actually but I named it as poached egg curry.To make it convenient I will copy paste the Motte randai recipe also. You may make this dish with any leftover gravy too. There is one more method whenever there is leftover gravy which I will share in the coming days. But this method is unique and my favourite.
How to make poached egg curry:
- Boil the leftover gravy and lower the flame.
- Break eggs one at a time in the gravy.
- Drop eggs just as how much needed.
- Don’t crowd it with too many eggs.
- Sprinkle salt and pepper over the eggs.
- Do not disturb it by using a ladle.
- Close the lid and cook it low flame until it gets cooked undisturbed.
- It will take about 8 minutes.
- Once cooked it will look like a cooked egg mass.
- Garnish with chopped coriander leaves.
Eggs-8 (boiled and slit into two)
Onions -2 (slit lengthwise)
Coriander leaves –to garnish
- Heat ghee in a small wok and fry the ingredients mentioned till light brown except the powders.
- Switch off the flame,add turmeric powder and garam masala powder.
- Grind the ingredients mentioned under masala to a fine paste.
- Add the roasted ingredients while grinding .
- Take a pan ,heat ghee and fry onions till translucent.
- Add the ground masala and fry till the raw smell disappears.
- Add tomatoes and saute for few minutes.
- Add water as much as needed to adjust the gravy,salt to taste and take a boil.
- Lastly add the boiled eggs and simmer for 10 minutes.
- Garnish with coriander leaves.
- Serve it hot.
Tips:I prefer to grind the masala in the grinder for a fine paste or masala.