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Egg Curry

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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 3 People
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

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

Method
 

  1. Chop onions, peel garlic and hard boil eggs.
  2. In a pot heat 1 tbsp oil. Fry chopped onions and garlic till golden brown.
  3. Add freshly grated coconut and fry for a minute. Let it cool. 
  4. Puree it in a blender.
  5. 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.
  6. 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.
  7. In another kadhai heat 4 tbsp oil and add 1 tsp egg curry masala.
  8. Pour the oil/masala mixture in the above curry.
  9. 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.