Jul 25, 2011

Egg Curry

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Egg Curry

A good combination with Rice / Pulao / Rotis / Brown bread ...

Serves: 2

You will need

1 tablespoon oil
3 cloves
3 cardamoms
1 cinnamon stick ( 1- inch size)
1 onion, finely sliced
1/2 teaspoon Kashmiri red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon pepper powder
1/4 teaspoon coriander powder
1 tablespoon ginger - garlic paste
2 teaspoon (2 -3 teaspoon) tomato puree
1 cup (100 ml) water
1/2 teaspoon salt (or to taste)
2 boiled eggs, cut into halves
1 teaspoon chopped coriander leaves


Dilute Kashmiri red chilli powder, turmeric powder, coriander powder and pepper powder in 1 tablespoon water. Keep aside.

Heat oil in a pan. Add cloves, cardamom and cinnamon and fry on a low heat till fragrant.

Add finely sliced onion and fry till golden color and crisp.

Add diluted spice powder and stir on a low heat for 2 minutes.

Add ginger - garlic paste and stir well.

Add tomato puree, 1 cup (100 ml) water and salt to taste. Cover with a tight lid and cook on a low to medium heat 10 - 12 minutes or until the gravy thickens. Switch off the heat and gently remove cardamom, cinnamon stick and cloves.

In a serving bowl, arrange boiled egg halves. Pour the onion - tomato gravy over it. Sprinkle chopped coriander leaves and serve with Rotis / Pulao / Rice / Brown bread.

1 comment:

Vimitha Anand said...

Looks so spicy and yum dear