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Tomato Egg Curry

Tomato Egg Curry

Cooking Time

Preparation Time : 10

Cook Time : 40

Total Time : 50

Ingredients

Serves 3

  • Boiled eggs: 6 (Hard Boiled)

  • Onions: 2 (Thinly Sliced)

  • Tomatoes (Red & Ripe): 4 (Finely Chopped)

  • Ginger Paste: 1 Teaspoon

  • Garlic Paste: 1 Teaspoon

  • Curry Leaves: 1 sprig

  • Mustard Seeds: 1/4th Teaspoon

  • Fennel Seeds: 1/4th Teaspoon

  • Cumin Seeds: 1/4th Teaspoon

  • Fenugreek Seeds: 1/4th Teaspoon

  • Coriander Powder: ‪1‬ Teaspoon

  • Red Chili Powder: 2 Teaspoons

  • Turmeric powder: 1 Teaspoon

  • Black pepper powder: 1 Teaspoon

  • Salt: 2 Teaspoons/As per taste

  • Oil: 3 Tablespoons

Directions

  • 01

    Boil room temperature Eggs in a medium pot for 20 minutes with a pinch of salt to avoid cracking.

  • 02

    Drain the water. Add cold water. Peel the eggs & make 4 slits lengthwise.

  • 03

    Slice the onions thinly & Chop the Tomatoes finely.

  • 04

    Heat 2 tablespoons oil in a large nonstick pan.

  • 05

    Tip in the mustard seeds, cumin seeds, fenugreek seeds & fennel seeds. Let them crackle.

  • 06

    Sauté the curry leaves & sliced onions over medium heat until translucent.

  • 07

    Add the ginger & garlic paste and cook for a minute.

  • 08

    Add the chopped tomatoes. Cook until mushy and oil leaves the sides of the pan.

  • 09

    Add red chili powder, turmeric, coriander powder, black pepper powder & salt. Stir well.

  • 10

    Add half a glass of water and cook for 5 minutes.

  • 11

    Heat 1 tablespoon oil in a small nonstick pan over medium heat.

  • 12

    Add 1/2 teaspoon red chili powder & 1/2 teaspoon of turmeric powder. Stir well.

  • 13

    Add the boiled eggs and lightly fry for a minute. Keep turning.

  • 14

    Pour the fried eggs along with the oil over the gravy.

  • 15

    Serve hot with Roti/Parantha/Rice.

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