There is something very poetic about the first recipe I wanted to post being that of my ammamma’s egg curry: there is nothing more basic in cooking than learning to properly cook eggs, and this also happened to be the very first curry I learnt to make.
My grandmother always used this recipe as a standby to provide us with some good protein in a pinch when meat was not readily available. As simple as it is versatile, the recipe is endlessly customizable: start with a base of deeply browned onions, add water to make it as dry/liquidy as you want before adding the beaten eggs. That’s pretty much it; you can then add your choice of frozen or fresh vegetables to add more flavor/texture or to add substance to the curry if you’re running low on eggs and have an army to feed.
This was an easy portal for me into what was in the beginning for me a bewildering and slightly intimidating world of South Indian curries. I am sure this recipe will take you slowly by the hand and lead you down the road of cooking Indian food – just like my grandparents held my hand and taught me to walk into this wonderful world.