Egg curry is a a very simple yet a tasty
gravy recipe. The recipe gives a tangy flavor primarily and the aroma is quite
tempting when all the ingredients work out together. Take care and ensure that
the raw smell in few ingredients completely escapes before going to the next
step. This recipe is my husband’s favorite and I
make this more often than any other recipe.
|
Time
|
40 minutes |
Difficulty
|
Easy |
| Serves |
4
|
Ingredients
- Eggs - 4
- Onion (big) – 3
- Tomato – 2
- Green chillies - 2
- Ginger garlic paste - 1 tsp
- Garlic – 10 flakes
- Coriander (Cilantro)
- Curry leaves
- Turmeric powder – ½ tsp
- Garam masala – ½ tsp
- Chilly powder – 2 tsp
- Dhaniya powder – 1 tsp
- Tamarind extract from size of 1 lemon
- Salt as per taste
- Grated coconut - 2 tsp
- Chopped Onion – 1 small size
- Aniseed (Sombu) – 1 tsp
- Cashew nut – 2 flakes
- Oil - 3 tsp
- Mustard – 1 tsp
- Cumin seeds – ½ tsp
- Fenugreek seeds – ½ tsp
- Heat the oil in a pan.
- Add the seasoning items and stir fry till they splutter.
- Add curry leaves, green chillies, onion and stir fry till golden color.
- Now add the ginger garlic paste and stir fry till the raw smell in it escapes.
- Add tomato, turmeric powder, chilly powder, dhaniya powder and garam masala and mix well till oil separates.
- Pour in the tamarind extract and stir well until the raw smell escapes.
- Add the coconut paste now and boil for another 10 minutes in low flame.
- Break the eggs and gently open the shell such that the egg does not dissolve completely in the mixture.
- Follow the above procedure for the rest of the 3 eggs.
- Cover the pan with a lid and let it simmer until the eggs boil.
- Wait for 5 minutes for the curry to settle and serve with white rice or chapathi.
 |
| Egg curry served |
Do share your comments and suggestions
in the box below. I take that as an opportunity for betterment of the recipe.
