egg curry
Enjoy the lip smacking meal by serving with rice or chapathis.
Cooking Time
18min
Prep Time
10 min
Serves
3
Categories
Lunch
Cooking tools used
clay cooking pot
Cuisines
Indian - South Indian
Ingredients
Main Section
Egg
3
unit/count
cinnamon stick
1/4
cup
cinnamon stick
1
inch
star anise
2
unit/count
green cardamom pods
2
unit/count
cloves
2
unit/count
black crushed pepper
1
tsp
dry red chillies
3
unit/count
ginger
1
inch
Garlic flakes
5
unit/count
cumin seeds
1
tsp
fennel seeds
1
tsp
coriander seeds
2
tbsp
curry leaves
3
sprig
white onions
2
unit/count
tomatoes
2
unit/count
turmeric
1
tsp
chilli powder
1
tsp
sunflower oil
4
tbsp
Step 1
Heat a tsp of oil in a pan. Add the ingredients from coconut, cinnamon, star anise, cardomom, cloves, pepper crushed or pepper corns, dry red chillies, ginger, garlic flakes, cumin seeds, fennel seeds, coriander seeds, Roast them for few minutes until fragrant. Turn off the heat n let it cool down.
Step 2
Add the roasted masala to a blender n blend it to form a coarse mixture. Add one fourth cup water n blend again to form a thick paste.
Step 3
Boil eggs n remove the shells. Pierce the eggs. Heat a tbsp of oil in a pan n add to it chilli powder n turmeric n salt. Roast masala for a minute n add boiled eggs. Coat them well in masala n roast for 4 to 5 mins.
Step 4
Heat the remaining oil in a pan n add curry leaves, chopped onions n saute well till it turns slight brown.
Step 5
Add chopped tomatoes along with ground masala paste. Mix well
Add salt. Cover with a lid n cook for 6 mins.
Step 6
Open n add l cup water n bring to boil. Add boiled eggs to the curry. Cover with lid n cook in medium flame for 6 mins.
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