some coriander leaves
1/4x sprigs of ginger
2x green chillies
5-6x small slices of bread, maybe 2 inches on a side.
Coriander powder (optional)
Here’s a photo of all of the ingredients laid out:
- First, boil the eggs for 15-20 minutes. For the newcomer this means you put them in water and turn the stove on high for 15-20 minutes. This turns the eggs interior from runny to mildly clingy. I didn’t actually know that before I started cooking last night, if you wanted an idea about how clueless I am in the kitchen.
- While that’s going wash and chop all of your vegetables.
- Grab a mortar and pestle and crush the garlic and ginger. Yeah, a motherfucking mortar and pestle, like you learned about in 3rd grade history class. If you’re feeling less manly you can substitute a rolling pin and board.
- When the eggs are done pour the water out and peel the shells. This is easier to do when the eggs are cool.
- Chop the eggs up into about 6 parts per egg. Again, if you want to be super manly palm the egg and run a string through it 3 times. I didn’t have a string like Kumar does so I used a knife.
- Add a little bit of oil, Throw the eggs in the pan/wok (it’s best if you have a really wide motherfucker) and turn on the stove.
- After 20 seconds or so add the rest of the oil, the onions, and the chillies. Use your spatula
- After 2mins 30seconds add the tomatoes
- After 5 mins add enough chilli powder and garam masala so that you think it’ll be pretty spicy. I guarantee you did not add enough to achieve the proper level of spice, so add about 50% of what you just added. Also add ketchup liberally (ideally Tiluram’s, the hot kind), coriander powder, and salt. Mix well w/ the spatula.
- After 8 mins 45 seconds turn off the stove and pour the curry into a secondary container. Lay all the slices of bread in the pan and use it to scoop up the sauce that remains. When they’re mildly toasted flip em over. It looks like this:
Add the coriander leaves, put some onions and ketchup on the side and serve!
Here is a photo of the final result. It was really tasty, I’m going to try to make it at least once a week.
Again, here’s a photo of what I was aiming for:
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