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Egg Curry

Egg Curry


Serving Size:4

6 eggs
1 larges onion sliced
2 large tomatoes cut into quarters
2 green chillies chopped
2tsp ginger garlic paste
2tsp coriander powder
1tsp chillie powder
1tsp garam masala
1/2tsp turmeric powder
1/2tsp mustard seeds
1/2tsp cumin seeds
few curry leaves
2 cup warm water
Salt to taste
chopped corainder leaves to garnished

Preparation Methods:
Add 2 tbsp of oil to a non-stick pan and fry the chopped onions til slightly golden brown.Remove from flame and put them in a food processor with tomatoes, green chillies into a smooth paste without adding any water.
Coat a non-stick pan with 4 tbsp of the cooking oil and when hot, add mustard seeds. Once it starts to crack add the cumin seeds,curry leaves- then add the ginger and garlic pastes, all the dry spice sand the gridded paste- mix and fry till the oil begins to separate from the masala. Now add 2 cups of warm water to the masala and bring to a boil on a medium flame.When curry starts to boil, break the eggs carefully one by one into the curry- trying not to overcrowd them. Cover the wok with a lid and let the eggs get cooked it. Simmer the flame and cook for 10 minutes or till the gravy is thickened. Remove from flame and garnish with chopped coriander leaves. Serve hot with rice and a vegetable side dish.


Malar Gandhi said…
Muttai Curry super, veetuku saapida varalama?
sure when r u coming..let me know

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