Egg Curry
Egg Curry is a very simple dish and can be prepared in numerous ways. This is my version. It is generally served with bread but you can serve it with plain rice as well.
Ingredients:
Egg Curry
Ingredients
- 6 Eggs
- 2 Medium Onions (1 Cup)
- 8-10 Garlic Cloves
- 6 Tbsp Freshly Grated Coconut
- 2 Tsp Egg Curry Masala
- 6 Tbsp Oil
- 1/2 Tsp Cumin Seeds
- 1/2 Tsp Turmeric Powder
- 1/4th Tsp Asafoetida
- 1 Cup Water
- Salt
Instructions
- Chop onions, peel garlic and hard boil eggs.
- In a pot heat 1 tbsp oil. Fry chopped onions and garlic till golden brown.
- Add freshly grated coconut and fry for a minute. Let it cool.
- Puree it in a blender.
- In a different pot heat remaining 1 tbsp oil. Add cumin seeds. When cumin seeds starts to sputter add turmeric powder, 1 tsp egg curry masala and asafoetida.
- Add puree and salt. Let the mixture cook for 5 minutes on low heat. Add water and let it simmer covering it with lid for another 10 minutes.
- In another kadhai heat 4 tbsp oil and add 1 tsp egg curry masala.
- Pour the oil/masala mixture in the above curry.
- Peel the boiled eggs and add it to curry and serve.
Notes
I have considered 2 eggs per person.
I have not added additional chili powder as the masala which I had used already had some chili powder. You can adjust the hot taste according to your liking.
Adding oil/masala mixture in the curry will enhance the flavour and also the appearance.