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.