Yes! I can sense the thoughts that occur in your mind about the strange name this recipe has. Well here’s the tale the recipe brings with it- Noronha is my maiden surname. This recipe got its name from us when we were kids.
We (my sis and I) spent our vacations every year at grandma’s place. Like most of the kids our age we hated veggies, so at grandma’s her Egg curry and rice was always in demand. But with grandma not around anymore, we thought it also meant the end of our favourite egg curry (a simple thought in a child’s world). Later on we discovered that Grandma’s Egg curry was prepared at aunt’s place too and so we insisted that mom learns it too and decided to name it ‘Noronha’s egg Curry’.
This recipe has been handed down from generation to generation even across the Indian shores. My sister and I, now carry on this legacy in our homes.
Ingredients for the Egg Gravy:
- 3-4 Boiled Eggs (Cut in half lengthwise)
- 3 Onions (chopped)
- 3/4 tsp Fenugreek seeds (methi)
- Curry leaves a few
- Oil 1 tbsp
- 3 Tomatoes (pureed)
- 2 tbsp coriander powder
- 2 tsp chilli powder
- 1/2 tsp Turmeric powder
- Tamarind juice – 1 tbsp (For juice, soak a small ball of tamarind in water for few minutes)
- Coriander leaves for garnish
Method:
- In a pan fry the onions, fenugreek seeds and curry leaves in oil till brown.
- Now grind and put this back into the pan and fry for 1 minute.
- Then add tomato puree, coriander powder, chilli powder, turmeric powder and fry well.
- Add tamarind juice and boil.
- When gravy is almost done add boiled eggs (cut in half) and gently immerse them in the gravy, ensure not to separate the yolk from the white.
- Garnish with coriander leaves.
P.S: To give it a different touch you can also add an omelette instead of boiled eggs.