JHATPAT CHATPAT- FOR QUICK, EASY AND TASTY RECIPES

This is my mom’s recipe. It requires a lot of ingredients, but its very simple to prepare. Tastes best with rice.

Take about 3 liters of water in a large vessel and bring it to a boil. Add the eggs with the shells on and let it boil uncovered for 10 to 12 minutes. Once this is done, switch off the gas and cover the vessel for 5 minutes. Drain and peel the eggs, cut it into half and keep aside. To save time, the gravy can be prepared when the eggs are being boiled. Heat 3 Tsp of oil, add jeera and let it crackle. Now add cloves and cinnamon and fry for about 30 seconds. Now add coriander seeds, peppercorns, poppy seeds, cashew nuts and fry for another 30 seconds, now add onions, garlic and ginger. Fry till the onions turn translucent. Now add tomatoes and fry till the tomatoes are mashed properly. Then add red chillies and coconut and fry till the coconut starts turning brownish. This takes about 3 to 4 minutes. Now add coriander leaves and fry for about a minute. Switch off the fire and transfer this mixture to a large plate so that it cools down to the room temperature soon. As soon as the mixture cools down , grind it to a paste with a blender using very little or no water.
Now take the remaining oil in the same vessel in which the mixture for the gravy was fried and add the paste. Once it starts boiling, add cream and kasoori methi. Add a glass of water and bring the gravy to boil. More water can be added as per your required consistency. Now add the eggs and simmer for about 2 minutes on low flame. The egg curry is done.

Upkari in konkani means dry sabzi of any vegetables and it is a very popular dish among the konkanis. It goes well with rice and dal as a side dish or it also tastes good with rotis. Its normally made of any available vegetables. But whenever we wanted to have something nice other than the usual vegetables upkari, my mother used to make the same dish with egg. Thus we named it egg upkari. I think it’s the easiest dish that can be made with eggs. And delicious too.

Serves about 2 people
Time taken :20 minutes

Ingredients required:
2 medium sized onions chopped finely
5 –6 green chillies slit
3 eggs (white large ones)
1 handfull of chopped coriander leaves
½ tsp turmeric powder
1 tsp mustard seeds
salt to taste
3 Tsp oil

Method of preparation:
Heat oil in a kadai. Add mustard seeds. Once it starts to splutter, add the slit green chillies and the chopped onions and fry till the onions turn slightly brownish. Now add the turmeric powder and the salt and fry for a minute. Break the eggs into a small bowl and beat them slightly. Now add this beaten eggs into the kadai and lower the flame to low. Keep on stirring to avoid the sticking of the eggs to the bottom of the kadai. Add more oil (about 1 Tsp) if you feel that the eggs are still sticking to the bottom. Don’t stop stirring till the eggs are fully done and are not sticking to the bottom of the pan. Now add the chopped coriander leaves and fry for about a minute. The egg upkari is ready.