Monday, 30 September 2013

Egg and Papad Curry

Every household has its own favorite dishes and our's is Egg and Papad Curry, more popularly known as "koni papod anja (kpa)". In assamese, we call the egg "koni" and "anja" for curry. My husband is very good at coining short-forms and thus the term KPA came into existence. This recipe has never failed me and is always a hit. 

3 eggs
4 pieces medium sized papad
1 medium onion, chopped
1 tsp ginger paste
1 small potato diced
1 tomato, chopped
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp kashmiri chilli powder
1 tsp cumin powder
1 1/2 cup water
Salt to taste

Beat the eggs in a bowl adding very little salt and make 3-4 plain omelettes. Cut them into chunks and keep aside. Take the papad and fold it into half and then a second half so that you get four triangles out of each piece. Apply little oil on both sides of the papad and roast it in the microwave for 20-30 seconds or until done. Keep aside. You can also fry them in a shallow pan. This is just to put down some calories.
In a pan, heat the oil and fry the potatoes until golden brown. Keep aside. In the same oil, splutter the cumin seeds and add the onions. Fry till translucent. Next, add the ginger and tomatoes and fry till it becomes mushy. Add the dry spices, that is, turmeric, cumin, and chilli powder. Fry till the oil starts separating from the side. Now add water and bring it to a boil. Add salt and the potatoes. Be careful with the salt as the omelettes and the papad will already have some in it. Cover and cook on a low flame till the potatoes are completely done. Tip in the omelette chunks and the papad. Check for seasoning. Remove from heat and serve hot with plain rice.                                    

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