Egg Masala with mushrooms!

Still savoring the remains of fall, the past few weeks have been rather stressful at work - feeling the sharp impact of the times. I have been trying hard not to let the impact get me down just before thanksgiving.

Well, a few nights back, I made a very simple curried egg version. Actually, much simpler than the Dimer Dalna, that some people liked a lot. It is different but nice as well. It would make for a good brunch dish, or really anytime of the day!
We actually had it for dinner over rice.
Egg masala with mushrooms

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves 4 people

Ingredients

2-3 tablespoons oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
6-8 shallots, coarsely chopped
1 teaspoon grated ginger
2-3 pods of garlic, minced
4-6 minced green chillies
8-10 curry leaves
1 teaspoon curry powder
3-4 tomatoes, quartered
1 teaspoon salt
6-8 boiled eggs halved
1-2 tablespoons balsamic vinegar
1 tablespoon butter
1/2 cup chopped mushrooms
1-2 tablespoons chopped cilantro

Method of Preparation

1. Heat the oil and add the cumin and mustard seeds.
2. When the mustard begins to pop, add in the shallots, ginger and garlic and cook lightly till soft and transluscent. This takes about 5-6 minutes.
3. Add in the chillies, curry leaves, curry powder, tomatoes and salt cook till the tomatoes are soft and a light gravy is formed.
4. Lightly fold in the eggs and stir in the vinegar.
5. Heat the butter and saute the mushrooms until the mushrooms are soft, this takes 3-4 minutes.
6. Stir in the mushrooms and cilantro and serve immediately!