Egg Curry

Eggcurry

Ingredients

  • 4 Egg
  • 4 Onion (medium sized)
  • 1 1 Teaspoon Garam masala
  • 3 Green chilli
  • 1 1 Piece Ginger
  • 1 1 Tablespoon Chilli powder
  • 1 1 Tablespoon Coriander powder
  • 1/2 1/2 Teaspoon Turmeric powder
  • 1/2 Coconut
  • 2 Tomato
  • 3 pods Garlic
  • 2 Cloves (Grampoo)
  • 1 Cardamom
  • 6 Pepper corns
  • 1/2 1/2 Cup Oil
  • 1/2 1/2 Teaspoon Mustard
  • 1 sprig Curry leaves
  • Salt to taste

Instructions

  1. Boil the egg in water with some salt.

  2. Grind the coconut and extract the first milk (concentrate) and the second milk (diluted). Warm coriander powder, chilli powder, turmeric, grampoo, cardomom, garam masala, pepper and then grind it into a paste.

  3. Cut Onion, ginger, green chilli tomato into small pieces.

  4. Heat oil in a pan, splutter mustard and then add onion, ginger, green chilli . Fry till onion turns light brown.

  5. Now add tomato and fry again. Add the ground paste and add the second milk. Keep it covered and cook till the gravey thickens.

  6. Now add the boiled eggs and cook for 2 minutes. Remove from fire and then add the first milk of coconut and mix well.

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