Egg Curry
Boiled egg curry is my hubby’s favourite dish. Waise, he likes anything which has eggs in it. Making egg recipes are always easier and this is yet another simple recipe. I keep making it in different styles every time. At times, the onions are fried and ground to make the gravy or at times I simply saute the onions and just puree the tomatoes. Sometimes I keep the gravy quite dry or at times it is a bit runny. It all depends on my mood and what I am serving it with.
Ingredients:
- Boiled eggs 3
- Onion 1 big
- Tomato 1 big
- Ginger 1 inch piece
- Garlic 2 cloves
- Salt to taste
- Turmeric powder 1/4 tsp
- Red chilli powder 1-2 tsp
- Coriander powder 2 tsp
- Garam masala 1 tsp
- Cumin seeds 1/4 tsp
- Curry leaves 2 sprigs
- Refined Oil 1 tbsp
- Coriander leaves 2 sprigs
- Pepper powder 1/2 tsp
- Milk 2 tbsp/fresh cream 1 tbsp
Method:
- Chop the onions in to small pieces. Roughly chop the tomato, ginger and garlic.
- Heat oil in a pan and add cumin seeds and curry leaves to it. Saute the onions in it till it is crisp.
- Puree the tomato and ginger-garlic and add it to the sauteed onion.
- When the oil separates, add the dry masala i.e, turmeric, chilli and coriander powder and cook well.
- Add little water and let the masala cook well.
- Peel the boiled eggs and make slits all around the eggs. Slowly slide them into the gravy and cook for 3-4 minutes.
- Add milk/cream and stir gently. Sprinkle garam masala and pepper powder on top.
- Remove from fire and garnish with finely chopped coriander leaves.
- Serve it with rotis/phulkas/appam/dosa or rice.
