I got a surprise today. My parents are visiting and they got a bag full of goodies. One among them were rambutan. They remembered that I absolutely love this fruit. Parents the best. So even though I am sleep deprived, I have a messy house and a cranky toddler I have reason to be happy.
Enough of the talk. Let’s move straight on to today’s recipe. As mentioned in my previous post on quail eggs these are much better health wise than the regular chicken eggs
For those who are unaware of the benefits of quail eggs over chicken eggs, here is some pointers:
13% protein compared to 11 % protein of chicken eggs
140% vitamin B1 compared to 100 % of chicken eggs.
Quail eggs helps to fight allergy symptoms
Richer in phosphorous and calcium than chicken eggs.
Do not worry about the taste. You won’t notice the taste difference since there is none. Quail eggs taste the same as chicken eggs.
Quail Eggs – 5
Onion – 2 large
Tomato – 2 medium
Chilly Powder – 2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Garam masala powder – 1/4 tsp
Mustard Seeds – 1/2 tsp
Ginger-garlic paste – 1/2 tsp
Coriander Leaves – 2 tblspn
Curry Leaves – 1 stem
Oil – 1/2 tblspn
Salt to taste
- Hard boil and peel the quail eggs.
- In a kadai heat oil.
- Splutter mustard seeds.
- Add thinly cut onions and salt.
- Saute on high heat till onions turn translucent.
- Add curry leaves.
- Add ginger-garlic paste and saute till the raw smell leaves.
- Lower the flame and tomatoes.
- Close the lid and let the tomatoes cook.
- Once the tomatoes are cooked mash them lightly with spoon.
- Make a well in the center of the kadai and add the coriander, chilly, turmeric and garam masala. Saute them lightly. Then mix it completely.
- Keep mixing for a minute till the masalas are nicely mixed.
- Take it off the flame and add the eggs in.
- Garnish with coriander leaves.
Serve this with rice, phulkas/ rotis/ chapathis or appams/idiappams. Enjoy your day through all the imperfections life throws us.