Saturday, November 5, 2011

Egg Curry

Eggs: 4
Onion: 2 medium
Tomato: 1 big
Garlic: 4 cloves
Ginger: 1 small piece
Curry leaves: few
Green Chilli: 2
Turmeric powder: 1 tsp
Chilli Powder: 1 tbsp (as per taste)
Coriander powder: 1 tbsp
Garam Masala Powder: ½ tsp
Fennel seed powder: ½ tsp
Salt: needed
Oil: 5tbsp
Shallots: 5
Method of Preparation
Hard boil eggs and make slits on it and keep aside
Heat 2 tbsp oil in a pan; add chopped onion, sauté till it becomes transparent.
Then add crushed ginger and garlic, sauté for a while and add tomato and green chilli
When tomato is almost done add few curry leaves to it.
Switch off the flame. When it slightly cools grind to a smooth paste.
Heat a pan add 1 tbsp oil; add the grinded paste to it, sauté for 3-5 minutes.
Add coriander powder, turmeric powder, chilli powder and garam masala.
Sauté for 2 minutes and add salt and I ½ cups water.
When it boils, low the flame, close with a lid and add the boiled eggs.
When the gravy reduces 1 cup and becomes thick switch off the flame.
Sprinkle fennel seeds powder and curry leaves as soon as the flame is switched off.
And close with a lid for 3 minutes.
Heat 2 tbsp oil and add chopped shallots, when it turns brown add curry leaves and transfer this to prepared egg curry.
Goes well with chappati, roti……etc

Sending to Kerala Kitchen Event hosted by Roshan


MyKitchen Flavors-BonAppetit!. said...

Yummy Egg Curry with nice Curry Sauce.Luks delicious and flavorful in the click.Yummmy.

Padhu Sankar said...

Looks so tempting! U have got a wonderful space

Faseela said...

Thanks dears.....

Amila said...

wow!!This looks tasty & spicy!!we cook egg curry,but using green chilli,it has another appearence.I will try your recipe next time....

Faseela said...

Thanks Amy

Ramya said...

curry looks foor pathiri, appam etc. thanks for linking