Egg Fry / Muttai Varuval

I have already posted an egg fry recipe using tomato paste. This is another verson of that without using the tomato paste.This is how my mother used to make along with lemon rice during my schooldays. Even now sometimes during vacation I ask my mom to make this simple combo and wind of the cooking as early as possible (which is very hard for her to do), so that we have some time to talk .
But that never happens, because now that she has some extra time in her hands, she starts making preparation for some nice elaborate snacks for the evening...
And when the time comes to leave she would always say " pesa kooda neram illa" - meaning  "didnt get time to talk at all"  : ). Thats how it is everytime...
But I manage to finish up all the chit chat through phone....thanks to the voip technology .
Now coming to the recipe...

Ingredients:
4 eggs
1tsp chilli powder
2 cloves garlic , chopped
few curry leaves/curry leaves powder
salt and oil as per taste

Method.
Hard boil the eggs and make cut into two equal halves.
Add two tsp of oil in a non stick pan.
Add the chopped garlic and curry leaves to the hot oil, stir for a minute.
Reduce the flame to medium and add the chilli powder and salt.
Stir for a minute and add 1/2 cup of water, and let it boil.
Now add the eggs, cut side down and cook till all the water evaporates.
Turn the eggs gently, so that the masala is coated well on all sides.
Serve with any mixed rice.


Cooking from Other Blogs:

Now and then I keep reminding myself that I need to cook up the bookmarked recipes from other blogs. I do that, but mostly they are baking recipes. There was this event which I used to like very much called the "MBP" - Monthly Blog Patrol, which would motivate me to look into other blogs for interesting recipes, with a purpose, instead of just browsing through. Iam not  sure if that event is still going on or it had been stopped. Any Idea !!

This weekend , bored with the usual chicken curry I started looking at my bookmarks and decided to try  Sarah Naveen's " Nadan Chicken roast " from Vazhayila. It was absolutely delicious and the taste was totally different from what we were used to, and that was excatly what I was expecting. Iam glad I tried it and will be making this often.

I followed the recipe as such, except that I added two tsps of tomato paste, to get that colour, as  my tomatoes were very bland, typical for this time of the year.

After Inspired by this recipe , I have decided to check out all the other bookmarked dishes, atleast once in a week. Lets see how it goes.