Saturday, May 30, 2009

Egg Curry

  • Eggs---------------------------------------------------4 - 6 nos
  • Onion(big)-------------------------------------------1 no(sliced)
  • Green chillies----------------------------------------2 - 3 nos(split)
  • Ginger-------------------------------------------------1 inch piece(chopped)
  • Curry leaves------------------------------------------A few
  • Tomato(big)-----------------------------------------1 no(cut into medium size pieces)
  • Coconut milk-----------------------------------------1 1/2 cups
  • Oil------------------------------------------------------As reqd
  • Salt-----------------------------------------------------As reqd

For masala:-
  • Coriander powder-------------------------------------1 1/2 tsp
  • Turmeric powder--------------------------------------1/4 tsp
  • Black pepper powder----------------------------------1/2 tsp
  • Garam masala------------------------------------------1/2 tsp

  1. Boil the eggs, slice it on one side and keep aside.
  2. Heat oil in a kadai.
  3. Saute onion, ginger, green chillies and curry leaves.
  4. When the onions turn slightly brown, add all the masalas into it and saute well.
  5. Add the tomato pieces and saute till the oil separates.
  6. Add 1 cup coconut milk along with required salt.
  7. When it starts boiling, add the boiled eggs to it and cook for 2 mins.
  8. Add the rest of the coconut milk(1/2 cup), stir it and remove from fire.
  • If needed, you can season it with spluttering some mustard seeds & 2 red chillis(halved)in some oil and add it over the curry.

  • Serve with appam, idiyappam & chappathis.


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