Jyotsana had asked me for an easy egg curry and here I'm posting one.This egg dish is known as Derwaishi andey(eggs) in my in-laws home.As a new bride when I had been over to their place, shortage of a dish at dinner time had them discussing about making this recipe.As the name had a great feel to it, I had imagined it would be some special and lavish dish coming up, only to realize that it was a humble egg curry nevertheless it was so delicious.Later on, my husband told me about the reason behind its name.In his childhood, they had a neighbour in whose kitchen this dish was frequently made and sent over to their home,so from that time on, my mother-in-law had called this by his name -Derwaishi.When I am tired and don't feel like cooking, my husband sometimes makes this dish for me and it's very yummy.
4 onions finely chopped
2 tomatoes finely chopped
3 green chillies slit lengthwise
1/2 tsp turmeric
1/2 tsp turmeric
1 tsp chilli powder
salt as required
2 tbs oil
1 cup water
spring onions and green coriander chopped
Method: Take a wok or a flat pan, add the oil and when its warm, add the onions, chillies and tomatoes, keep sauteing on a low flame till the onions turn translucent. Add the turmeric, chilli powder and salt along with half to one cup of water and simmer on low flame till the onions are well cooked and soft.Now break the eggs and add it to the pan don't stir the eggs as they have to cook in the natural shape they take in the pan.All the while, take care to keep the flame low add the spring onions and coriander.When the eggs are cooked and sit firm on the onion gravy,you can turn off the flame and serve hot.