Egg Curry
This Egg-ceptional curry is mildly spiced and delicious.
Ingredients:
Serves 2-4
- 6-8 boiled eggs, shelled
- 1 large onion, finely chopped
- 1 tbsp garlic-ginger paste
- ½ tsp turmeric
- 2 green or red chilies
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp cumin seeds
- 4 curry leaves (optional)
- 2 tbsp coriander leave, chopped
- 2 cups tomato puree or 3-4 tomatoes pured in a blender
- ½ cup green peas (optional)
- salt to taste
- 2 tbsp oil
How to make Egg Curry:
- Boil the eggs and peel shells.
- Heat the vegetable oil in a thick bottomed pan.
- Add cumin seeds, curry leaves and let it sizzle for few seconds.
- Add chopped onion and fry for 4 minutes. Add garlic-ginger paste and fry for aditional 3 minutes or until onion turn golden brown.
- Add turmeric powder chili powder, coriander powder, chilies. Mix and cook for 2 minutes.
- Add tomato pure and 1 cup of water. Simmer on low-medium heat till the oil rises to the top.
- Finally. add the eggs and salt to taste. Cook on low heat for 6-8 minutes.
- Serve hot with roti, paratha or rice.
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