Friday, 11 April 2014

Egg curry

Egg curry is the easiest one to prepare. I used to prepare this on sundays when i do not prefer to have any non veg. There is no much work to prepare this one. Here is the simple recipe


  • Onion - 1 (medium sized)
  • Tomato - 1 (medium sized)
  • Garlic - 3 cloves
  • Tamarind juice - 1/2 cup
  • Eggs - 2
  • Oil - 2 tsp
  • Chilli powder - 1 tsp
  • Salt - 1/4 tsp
  • Fennel seeds - 1/2 tsp
  • Cinnamon stick - 1 small
  • Curry leaves - Few to temper

Cooking steps

  • Cut onions and mince garlic using hand pestle and mortar. 

  • Grind tomato to a fine paste in a mixer.

  • Parboil and de-shell the eggs.
  • Prick holes using fork or cut lengthwise to 1/3 portion of the egg.(This is to make the eggs to absorb the curry). 

  • In a frying pan, add oil, Add fennel seeds, cinnamon sticks, curry leaves and minced garlic. 

  • When the fried aroma of garlic starts to appear, add onions and fry till the onions turn transparent.

  • Add the ground tomato paste, and fry it till the raw smell completely leaves out.

  • Add tamarind juice, chilli powder and salt and mix well.

  • Cook this mixer until the oil seperates out from the curry. 
  • Add eggs and garnish with coriander leaves and switch off the stove. Let the eggs absorb the curry for 10 mins and serve.

My 2 cents

  • For more gravy, you can add ground coconut. Adjust the quantity of tamarind juice if you add ground coconut to maintain the tangy taste.

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