December 18, 2012

Egg Curry with Okra

Ever since we had dinner at Mingalaba Burmese Restaurant in the Bay Area last month, I have been dreaming about their okra egg curry. And during thanksgiving I tried tor recreate the dish from what I tasted there. And here is my version which was pretty close to the restaurant's. The only change I would make it add tomato paste to it and make the dish a little more tart. This was the second dish we made minus the okra for the cooking class.

 
Ingredients: Eggs - 4, hard boiled and sliced in half; Onion - 1 (finely chopped); Okra - 1/2 pound, sliced to 1 inch pieces and teamed in the microwave for 5 minutes; Tomatoes -  2 (chopped); Tomato Paste - 1 tbsp; Ginger garlic paste - 1 tsp (Alternately use minced garlic and ginger); Cumin seeds - 1/2 tsp; Red chilli powder - 1 tsp; Coriander powder - 1/2 tsp; Garam masala powder - 1 tsp; Curry Powder - 1/2 tsp (optional); Salt - 1 tsp; Cilantro - for garnish.
  • Heat oil in a pan and add cumin seeds.
  • Add the chopped onions till it becomes translucent.
  • Add the ginger garlic paste followed by the chopped tomatoes and salt.
  • Cook for a few minutes and add the okra pieces.
  • Add the rest of the spices. 
  • Fry it for 2 minutes and then add water as needed. Add cilantro now or garnish later.
  • Once the sauce is cooked, add the eggs and let it rest for a few minutes before serving.

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