Egg curry with green masala
A tasty egg curry, goes well with Rice varieties / Rotis / Wholewheat / Brown bread ..
2 boiled eggs, cut into desired shape and size
1 tablespoon oil
1 small size onion, finely sliced or 2 tablespoon finely sliced onion
¼ cup (3 tablespoons ) chopped coriander leaves or a mix of chopped mint and coriander levaes
2 green chillies (2 big size or 3 small size)
6 cloves garlic, chopped
½ - inch piece ginger, chopped
3 shallots (small onion / chuvannulli), chopped (optional)
1 tomato, chopped
1 ½ teaspoon coriander powder (dhania powder)
¼ teaspoon turmeric powder (haldi)
½ teaspoon salt (or to taste)
1 cup water (200 ml)
Wash and clean coriander / mint leaves. Drain out water and make a paste with green chillies, garlic, ginger and shallots without adding water (green masala).
Dilute coriander powder and turmeric powder in 1 tablespoon water and keep aside.
Heat oil in a pan. Add finely sliced onion and fry on a medium to low heat until golden color.
Add green masala and stir well on a low heat for 2 – 3 minutes or until the raw smell goes and thickens.
Add chopped tomato and stir well for 2 -3 minutes until thickens.
Add diluted coriander powder and turmeric powder. Mix well.
Add salt and 1 cup water (200 ml). Mix all the ingredients well. Cover with a lid and cook on a medium to low heat for 10 – 12 minutes or until done / gravy thickens / fragrant. Switch off the heat.
Arrange boiled eggs in a serving dish and pour green masala gravy over it. Serve with Pulao / Rice / Rotis …