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Egg Curry

Egg Curry

Cooking Time

Preparation Time : 25

Cook Time : 20

Total Time : 45

Ingredients

Serves 6

  • 6 eggs

  • 1⁄2 small coconut

  • 1tablespoon poppy seed

  • 10 cashews

  • 2tablespoons ginger-garlic paste

  • 1medium tomatoes

  • 1 1⁄2 teaspoons red chili powder

  • 3teaspoons coriander powder

  • 1teaspoon fennel seed (saunf)

  • 1large onion

  • 3 -5 coriander leaves, chopped (to garnish)

Directions

  • 01

    Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside.

  • 02

    Heat oil in a skillet.

  • 03

    Add the chopped onion and saute.

  • 04

    Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste.

  • 05

    Add 1 big cup of water.

  • 06

    Cook on low flame for 5 minutes.

  • 07

    Break eggs into it.

  • 08

    Cover.

  • 09

    Allow to cook on low flame for 5 minutes.

  • 10

    Turn each egg carefully and allow it to cook for another 5 minutes on low flame.

  • 11

    Garnish with corriander leaves and serve hot with hot rotis.

Review

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Ankitsingh Bisht

03 years ago.

superbb

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