Egg Curry
Egg has always been my favourite. Mainly becasue of the ease with which it can be made and the way it tastes. When there is nothing intere...
http://tanyasrecipez.blogspot.com/2013/09/egg-curry.html
Egg has always been my favourite. Mainly becasue of the ease with which it can be made and the way it tastes. When there is nothing interesting to make at home eggs always come to my rescue. Today was one such day when there were no interesting veggies at home and so i thought of making this egg curry. It tasted really nice, hence sharing this recipe.
Ingredients
Boiled eggs - 5
Cinnamon – 1 inch
Cloves – 4
Green cardamom - 2
Peppercorns – 6-8
Ginger garlic paste – 2 tsp
Onion – 1 medium
Coriander leaves – 1 small bunch
Turmeric powder – ½ tsp
Red chilli powder – 2 tsp
Coriander powder – 1 tsp
Garam masala powder – ½ tsp
Coconut paste – (grind half of a small coconut with water into a fine paste)
Salt
Oil – 3 tbsp
Lemon juice – 1 tsp (I skipped this)
Water – as needed
Method
In a mixer, add cinnamon, cloves, cardamom, pepper, ginger garlic paste, onion, coriander leaves and grind into a fine paste.
Heat a tsp of oil in non-stick pan. Prick the boiled eggs using a fork and add it to the oil. Saute it till it forms a light golden brown colour. Keep it aside.
To the same pan add the remaining oil and add the above masala paste and fry it well till oil separates. Add turmeric powder, red chilli powder, coriander powder and garam masala powder. Saute it for a few secs. Add coconut paste and water. Bring it to a boil. Now lower the flame to medium range and drop in the eggs. Give it a gentle stir. Add salt and check for seasoning. Cook on high flame till you get the desired consistency. Take off the heat. Squeeze in the lemon juice and garnish it with coriander leaves.
My Notes
ü The amount of oil, salt and spices can be varied according to your taste and eating habits. This measurement works well for me and my family.
Cinnamon – 1 inch
Cloves – 4
Green cardamom - 2
Peppercorns – 6-8
Ginger garlic paste – 2 tsp
Onion – 1 medium
Coriander leaves – 1 small bunch
Turmeric powder – ½ tsp
Red chilli powder – 2 tsp
Coriander powder – 1 tsp
Garam masala powder – ½ tsp
Coconut paste – (grind half of a small coconut with water into a fine paste)
Salt
Oil – 3 tbsp
Lemon juice – 1 tsp (I skipped this)
Water – as needed
Method
In a mixer, add cinnamon, cloves, cardamom, pepper, ginger garlic paste, onion, coriander leaves and grind into a fine paste.
Heat a tsp of oil in non-stick pan. Prick the boiled eggs using a fork and add it to the oil. Saute it till it forms a light golden brown colour. Keep it aside.
To the same pan add the remaining oil and add the above masala paste and fry it well till oil separates. Add turmeric powder, red chilli powder, coriander powder and garam masala powder. Saute it for a few secs. Add coconut paste and water. Bring it to a boil. Now lower the flame to medium range and drop in the eggs. Give it a gentle stir. Add salt and check for seasoning. Cook on high flame till you get the desired consistency. Take off the heat. Squeeze in the lemon juice and garnish it with coriander leaves.
My Notes
ü The amount of oil, salt and spices can be varied according to your taste and eating habits. This measurement works well for me and my family.
