taata looqa/ egg curry
Egg in a mildly spicy curry
Cooking Time
20min
Prep Time
10 min
Serves
4
Categories
Appetizers
Breakfast
Curry
Dinner
Lunch
Main Dish
Cooking tools used
Mixer Grinder
Cuisines
Indian - Nawayath cuisine
Indian - Malabar cuisine
Indian - Konkan cuisine
Indian - Karnataka
Indian
Ingredients
Main Section
Egg
6
unit/count
Boiled for 10 mins and shells removed.
onions
2
unit/count
Finely chopped
tomatoes
1
unit/count
Finely chopped
Toor Dal
3
tbsp
Soaked for 15 mins and then boiled and cooked in a pressure cooker.
green chillies
3-4
unit/count
coconut (grated)
3
tbsp
Make a fine paste
cumin seeds
1
tsp
fennel seeds
1
tbsp
curry leaves
1
sprig
oil
2
tbsp
Garam masala powder
1
tsp
Turmeric powder
1
tsp
Step 1
In a pan add little oil, fry onion chopped, let it turn golden brown, add tomato. Let it turn pulpy.
Step 2
Then add fennel seeds, coconut grated and cook for about a minute. Switch off the flame. Let this cool down. Then grind it using a blender or a mixer grinder.
Step 3
Boil eggs and remove shell.
Cook dal seperately and keep it aside.
Step 4
Take a vessel , add oil, curry leaves, cumin, let it splutter. add the ground masala. Let it cook for 2 or 3 mins. Don't add water at this stage. Add cooked dal.
Step 5
Add garam masala powder, turmeric, salt.
Egg curry is ready.
Enjoy it with some hot rice or chapati
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