Spicy Egg Curry

curry

Ingredients:-

  • Boiled Eggs – 4
  • Large Onions – 4 (finely chopped)
  • Tomato – 4  (finely chopped )
  • Ginger garlic paste – 2 tbsp
  • Red chilli powder – 2 tbsp
  • Coriander/dhania powder – 2 tbsp
  • Cinamon stick – 1
  • Badi elachi – 2
  • Chicken masala-1 tsp
  • Kashmiri Mirch – 2 tbsp
  • Turmeric powder – 1 tbsp
  • Salt – as per taste
  • Oil – as per required
  • Coriander leaves – handfull
  • Curry Leaves – 5 to 6
  • Kasturi methi – 1tbsp

Method :-

  1. Hard boil eggs, remove the shell and keep aside .
  2. Take a  pan add  oil when it is very hot , add cumin seeds,bay leaf ,cinamon stick,badi elachi .
  3. When the cumin seeds starts spluttering add curry leaves and chopped onions.
  4. Saute until the onions are slightly brown,now add chopped tomato , salt , turmeric and stir well.
  5. Now cover the pan with a lid and  cook on a low flame,stirring in between.
  6. In the meanwhile take a bowl and add ginger ,garlic paste,coriander powder, red chilli powder, chicken masala , kashmiri mirch and mix all the ingredients with small water .
  7. Now add all the Mixed contents of the bowl in kadahi and fry, stirring constantly, for about 10-12 min, or until paste turns a light brown color and the gets oil separates.
  8. Add water as required and let it boil for 5 minutes,add the boiled eggs toss the eggs into the curry and let it simmer for 2 minutes,sprinkle garam masala and kasturi methi and remove from heat when the curry is thick in consistency.
  9. Goes well with rice, paratha, puri or, plain chapati and with south Indian breads like Malabar Parotha.

Note :-

  1. Add salt and turmeric at the same time when you are adding onion and tomato so that  the onion cooks to a semi solid form faster than it would normally take.
  2. Slit the egg on four sides to a 2mm depth so that the egg gets absorbed by the inside of the egg as well.

 

 

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