Sep 2, 2010

Egg Curry



Serves: 2

You will need

2 boiled eggs
1 tablespoon oil
2 onions, finely sliced
1 small green chilli, slit lengthwise
1 spring curry leaves
1/4 teaspoon red chilli powder
1/4 teaspoon pepper powder
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1 1/2 tablespoon water ( for diluting spice powders )
1 teaspoon ginger - garlic paste
1 tablespoon cashew nut paste
1 cup ( 100 ml ) water
1/2 teaspoon salt ( or to taste )

Method

Dilute red chilli powder, pepper powder, turmeric powder and coriander powder in 1 1/2 tablespoon water and keep aside.

In a pan, heat oil. Add finely sliced onions and fry till golden color.

Add slit green chilli and curry leaves. Saute for 1 - 2 minutes.

Add diluted red chilli- turmeric - pepper - coriander powder solution. Mix it well and saute on a low heat for 2 - 3 minutes till the raw smell goes and water dries up.

Add ginger - garlic paste. Fry for 1 - 2 minutes.

Add cashew nut paste, salt to taste and 1 cup ( 100 ml ) water. Cover with a lid and cook on a low heat for 10 minutes or till the gravy thickens.

Transfer boiled egg pieces ( cut into desired shape and size ) into a bowl. Pour onion gravy over it and serve with rotis, rice, appam, idiyappam ( sevai ) and pulao.


1 comment:

Dan said...

This looks like a quick and easy dinner. Looking forward to making this on a cold day.