Egg Curry with Green Masala

Egg curry with green masala

A tasty egg curry, goes well with Rice varieties / Rotis / Wholewheat / Brown bread ..

Serves: 2

Ingredients

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)

Method

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 …