Egg Curry

Egg Curry

Cooking Time

Preparation Time : 10

Cook Time : 30

Total Time : 40

Ingredients

Serves 3

  • 3-4 eggs / anda

  • 1 onion medium-sized

  • 1/2 tsp finely chopped ginger

  • 1 tomato large

  • 1 Tsp mustard seeds/rai

  • 1/2 tsp turmeric powder

  • 1/2 tsp red chilli powder

  • 1/2 tsp cumin powder / jeera powder

  • 1/2 tsp garam masala powder

  • curry patta 9 -10 No

  • 2 tbsp oil

  • Salt to taste

Directions

  • 01

    Hard boil the eggs and remove the shells from the eggs. Make 2-3 small slits on each boiled egg and set them aside.

  • 02

    Grate the onions and finely chop ginger. Roughly chop the tomato and blend into a paste.

  • 03

    Coat the eggs with little turmeric powder and salt.

  • 04

    Heat oil in a pan or kadai., add mustard seeds and curry patta . Fry for a couple of seconds.

  • 05

    Add grated onions and finely chopped ginger. Saute till onions turn light brown in color.

  • 06

    Then add the tomato paste and fry for 2 minutes

  • 07

    Now add remaining turmeric powder, red chilli powder and cumin powder along with salt and fry for a minute.

  • 08

    Add 1 1/2 cups of water and bring to a boil on high heat.

  • 09

    reduce the heat, add the eggs and let the gravy simmer for 5 minutes or till it reaches desired consistency.

  • 10

    Finally add the garam masala powder. Stir well and remove from heat.

  • 11

    Garnish egg curry with kasturi methi and serve hot.

Review

4

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