Egg Curry

Ingredients

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

Sending to ABC Series Egg Recipes at Ramyas Space