The bells peppers have been bringing a lot of joy and color into our lives the past few weeks. We have been waiting for them to emerge in all their sweet and colorful glory. We usually plant about 6 to 7 plants and by the time, they bring in their fruit we have forgotten which color is which. This offers and brings us a fun surprise when we see red, greens and yellows emerge from different spots in the garden. I enjoy pairing and meshing eggs and bell peppers with Indian spices.
Egg curries are usually an Indian soccer mama’s salvation dish, we dish it out, when we need something comforting and nourishing. I usually keep some hard boiled eggs around, they are flexible to use. If I have not used them in a curry, then I heat them for breakfast, thank goodness for microwaves.
I love to use roasted bell peppers with coconut, I feel that the deep and rich flavors of roasted bells compliment the nutty creaminess of coconut milk very well. I have done this with combination with tofu in this recipe on my blog. The blog recipe uses fenugreek and more flavors consistent with North Indian cuisine, while today’s recipe brings to the table flavors of Southern India.
Today, I have actually cooked the peppers for a while on the stove top and paired them with lively curry leaves, black pepper and mustard seeds, a flavor profile very typical of South Indian cuisine. We love this over rice, it is also great with toasted bread and is guaranteed to add a comforting spark to the cooler days that are coming up.
The key to this recipe is the sauce, so you can pick your protein. You can definitely make this a vegan meal with tofu or notch it up with chicken and of leave it just the way we had it with eggs. Now, curry leaves add a distinct taste to the recipe, but if you do not have them you can use about 1/2 cup of basil, you will get a very different but still flavorful recipe.
An interesting curry made with eggs, redolent with South Indian flavors of curry leaves and black pepper bound together with coconut milk.
- 3 tablespoons oil
- 3/4 teaspoon black mustard seeds
- 1 red onion, finely diced (about 3/4 cup)
- 1 tablespoon freshly ground ginger
- 2 medium sized bell peppers (any color other than green, I used yellow)
- 2 medium sized tomatoes
- 20 curry leaves
- 1/2 teaspoon black peppercorns
- Salt to taste
- 3/4 cup of coconut milk
- 1 cup water
- 6 hard boiled eggs, shelled and halved
- Red Pepper Flakes to garnish
- Heat the oil on medium heat for about 20 seconds and add in the mustard seeds and wait for them to crackle.
- Add in the onion and ginger and cook for about 5 minutes until the onions soft and begin to turn gently golden.
- In the meantime dice the bell peppers and add to the onion mixture. Cook until the bell peppers soften and the mixture is fragrant (about 10 minutes).
- Add in the tomatoes and the curry leavescook for about 5 minutes.
- Cool slightly and place the mixture in a blender with the salt and coconut milk and process to a puree.
- Add in the water and simmer the mixture for 10 minutes until it is thick and saucy. Gently add in the eggs and simmer for about 3 minutes.
- Serve garnished with red pepper flakes.