Work & Life during Covid-19 | Egg Tehari

“What do I cook for lunch?”

This is an everyday dilemma in the lockdown period for me as work, cook and play happen under one roof now. One minute I am sauteing the onions and the other minute I am tapping the laptop to check for new pings. The sink in the kitchen is a nightmare and there is no going back from here. I am sure it is not just for me but the reality of millions out there! The never ending cycle of cooking, cleaning, work and then resting only to do the same things everyday is tyrannical.

These days I am appreciating my mother, grandmother and all the home-makers more since we never realized that they probably have been doing this their whole life at a time when there was not much medium for entertainment. .Today, please ponder about it. Help a women. Any women. Your mother, wife, aunt, house help anybody and give them a break. Household responsibilities belong to all of us and together, we can fight this. .One household chore at a time.

So, nipping all the dilemmas in the bud, I made Egg Tehari in a pressure cooker today. Added fried flavourful potatoes because why not! Serve it piping hot and eat your heart out.

Here is the recipe.

Ingredients:

1. Boiled eggs: 4 nos.
2. Boiled potatoes: 2 nos.
3. Basmati Rice: 2 cups (soaked for 30 mins in water)
4. Onions: 1 no.
5. Garlic: 1 no.
6. Ginger-Garlic Paste: 1 tbsp
7. Bhuna garam masala: 2 tbsp
8. Red Chilly powder: 2 tbsp
9. Cumin-Coriander powder: 2 tbsp
10. Pepper powder: 2 tbsp
11. Curd: 4 tbsp
12. Mustard oil: 4 tbsp
13. Ghee: 2 tbsp
14. Yellow food colour: 1 tsp mixed with milk/water
15. Salt to taste
16. Kewra water: 1 tsp
17. Sugar: 1 tsp
18. Tumeric powder: 2 tbsp
19. Bay Leaves, cardamon, cloves, cinnamon: 2 each
20. Green Chilly: 3 nos. (finely chopped)
21. Coriander : 4-5 stems with leaves

Recipe:

1. Smear the eggs and potatoes with salt, turmeric powder, red-chilly powder and yellow food colour and fried them in oil separately. Keep them aside.
2. In the same pan, add julienne onions, sugar and fry them until golden brown and crispy. Keep it aside.
3. In the pan, put bay leaves, cardamon, cloves and cinnamon.
4. Add garlic, chopped green chilly, finely chopped coriander stems and fry until they release aroma.
5. Add the ginger garlic paste and fry till the raw smell is gone.
6. In a bowl mix all the above mentioned masalas with whisked curd and add to the gravy.
7. One the masalas are cooked and release oil, add the fried potatoes and eggs and give it a good mix.
8. Add half a litre of water and cook for another 5 minutes.
9. Transfer all of the mixture into a pressure cooker and add the soaked rice.
10. Adjust the seasoning.
11. Add kewra water & fried onions (leave some for garnish).
12. Place the eggs on top and potatoes below the rice.
13. Seal the pressure cooker and cook it for 10 minutes.
14. Serve hot it with coriander and fried onions.

If you liked this recipe and want to see more of this mother-daughter duo, don’t forget to reach out to us at rannabaati00@gmail.com and our Instagram Handle @rannabaati by Oliva Das. We look forward to your requests and feedback!