Monday, December 20, 2010

Egg Curry

Onion(medium size)-1
Green chilli-1
Few curry leaves and Cilantro(for garnishing)
Chilli powder-1spoon
Turmeric powder-1/4spoon
Mustard seeds-1/2spoon

To grind
Ginger-1" piece

Hard boil 2 eggs with little salt.Take-out the shell and keep them aside.
Soak the almonds in hot water for half an hour,peel the skin and grind it with ginger&garlic to a fine paste.
Chop the onions,green chillies and tomato.
Heat oil in a pan,add the mustard seeds and let them pop. Then add the chopped onions-green chilli and curry leaves. Fry till onion becomes transparent.
Now add the ground paste and cook for few minutes,add the tomatoes and cook till they become mushy.
Add a cup of water,enough salt and bring it to boil.(Adjust the consistency to your taste with more or less water). Cook on medium heat till the oil oozes out.
Make slits in the boiled eggs,add them into the gravy.
Break the remaining egg and add it directly into the gravy. Cook the gravy on low heat for 3-4 minutes and switch off the stove.
Garnish the Curry with Cilantro.
Spicy egg curry is ready to serve! Goes well with roti/rice. Personally I liked it very much with hot steaming rice than with roti's! :)



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