Tomato Egg Curry (Easy & Homestyle method)
A tasty egg curry, made of minimum ingredients. Goes well with rotis / pulao / ghee rice / rice …
Makes: 2 serving bowl
1 tablespoon oil
1 onion, finely sliced or chopped
½ teaspoon red chilli powder
1 teaspoon coriander powder
¼ teaspoon turmeric powder
2 tablespoon tomato puree
1 cup (200 ml) water
½ to ¾ teaspoon salt (or to taste)
2 boiled eggs
2 – 3 teaspoon fresh cream
1 teaspoon chopped coriander leaves
Dilute red chilli powder, coriander powder and turmeric powder in 1 tablespoon water. Keep it ready (spice mix).
Heat 1 tablespoon oil in a pan / kadai. Add chopped / sliced onions and fry till golden color on a medium to low heat.
Add diluted spice mix and stir on a low heat for 2 – 3 minutes until the raw smell goes.
Add tomato puree, 1 cup (200 ml) water and salt to taste. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes until slightly thickens. Switch off the heat.
Finally, add 2 boiled eggs and 2 – 3 teaspoon fresh cream (do not boil again). Mix well. Consume this curry after half hour. Then it will absorb all the flavours and creamy too. Sprinkle chopped coriander when serving.