Spinach and Egg Curry/ Palak aur Ande/Palakura Goddu Pulusu/Aarekeerai Muttai kuzhambu
There are these days where you want to have two side dishes for a meal, but don't have the mood or energy to make both. Usually I make a yummy Thick Egg gravy and a vegie dish separate to accompany it. One Day I didn't want to invest time making both but wanted the goodness of both dishes..So experimented this Spinach Egg gravy, which turned out to be good.
For those who don't eat Eggs, you can simply make the spinach gravy, and have it with rice and pappad.
5 - 6 Large Eggs
1 Bunch/Pkt Spinach
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 medium onion
4-5 green chillies
8-10 curry leaves
1 lemon size Tamarind ball
1/4 cup tomato puree
1 tsp chilly powder
1/2 tsp coriander powder
Salt to taste
2 tbsp semolina/rava
Coriander leaves to garnish - finely chopped
Soak tamarind in 1/2 cup warm water for about 1/2 hour. Squeeze the juice into 2 cups of water. Keep aside.
Clean, wash and cut spinach leaves. Keep aside.
Boil egg till hard and peel of shell, make slits on all sides and fry them in oil for a minute or two, keep aside. The skin of the egg cracks a little while frying unlike being smooth.
My mom always use to fry hard boiled eggs before she dropped them into the boiling gravy.
To hot oil, add mustard and allow to splutter, add cumin seeds, wait for a few seconds and add green chillies, curry leaves, saute'
Add onions, cut into thin slices and fry till they cooked
Add the cut spinach, saute' for a minute, add salt and cook till greens are almost done.
Now add the tomato puree, and cook till raw tomato smell is gone.
Add the 3 spice powders and mix well and cook for 2 minutes
Now add the tamarind juice, and bring it to boil.
Once the gravy is bubbling, add the rava and the egg and mix well.
Once the rava expands in size you can remove the gravy from heat.
Add coriander leaves if desired.
Serve with hot plain rice with crunchy papad or roti.