Tuesday, May 22, 2007

Egg masala - spicy eggs and tomatoes

To my Indian trials-n-collection here and here, I also tried this recipe from Hooked on Heat, but omitted the mustard seeds (not on purpose) and kicked it up a notch using red chili, in addition to the green. The lycopene in tomatoes are raised up many levels if you cook your tomatoes longer whilst the heat during cooking also allows more desirable antioxidants in tomatoes to be made available to the body.

Masala is a term used in Indian cuisine to describe a mixture of many spices. Garam masala is a blend of ground spices common in the Indian cuisine, whose literal meaning is "hot (or warm) spice". There are many variants: most traditional mixes use just cinnamon, roasted cumin, cloves, nutmeg and green cardamom seed or black cardamom pods. Many commercial mixtures may include more of other less expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, cumin, and fennel. Garam masala can be used during cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. Garam masala is not "hot" as compared to chilis, but is fairly pungent.

Frying the onion. Appeared yellowish after adding turmeric powder.

Simmering the tomatoes with onions - I used canned whole tomatoes

Do not judge a book by its cover - Do not be deceived by the innocent look of the tomatoes gravy, this is VERY VERY SPICY (Note: due to the green serrano chili I added)

Ate it with naan. Yumz....

Other ways to deal with eggs:
Humpty Dumpty Sambal Eggs
As egg gravy in Wat Dan Hor ~ Rice noodles in seafood and egg gravy
Frittata, omelette or cookie ?

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