Taata Looqa Egg Curry
Eggs in a mildly spicy curry, featuring a blend of traditional Indian spices and flavors.
Ingredients
- 6 units Egg (Boiled for 10 minutes and shells removed.)
- 2 units Onion (Finely chopped)
- 1 unit Tomato (Finely chopped)
- 3 tablespoons Toor Dal (Soaked for 15 minutes and then boiled in a pressure cooker.)
- 3.5 units Green Chillies (Use 3 to 4 chillies based on heat preference.)
- 3 tablespoons Coconut, grated (Make a fine paste.)
- 1 teaspoon Cumin Seeds
- 1 tablespoon Fennel Seeds
- 1 sprig Curry Leaves
- 2 tablespoons Oil
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Turmeric Powder
- 1 to taste Salt
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Instructions
- 1In a pan, heat a small amount of oil and sauté the chopped onions until golden brown. Add the chopped tomato and cook until it becomes pulpy.
- 2Add fennel seeds and grated coconut to the pan and cook for about a minute. Allow the mixture to cool, then grind it into a fine paste using a mixer grinder.
- 3Boil the eggs for 10 minutes, remove the shells, and set aside. Cook the toor dal separately in a pressure cooker and keep it aside.
- 4In a vessel, heat oil and add curry leaves and cumin seeds. Allow them to splutter, then add the ground masala paste. Cook for 2 to 3 minutes without adding water. Incorporate the cooked dal.
- 5Add garam masala powder, turmeric powder, and salt to the vessel. Stir well to combine. The egg curry is now ready to be served with hot rice or chapati.
