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Egg Curry

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  Eggs 16
  Ground chili/Chili powder 2 Teaspoon
  Turmeric 1 Teaspoon
  Cumin 1 Pinch
  Coriander 1 Pinch
  Ginger 1 Pinch
  Water/Tomato juice 1⁄2 Cup (8 tbs)
  Onions 4 , sliced
  Garlic 2 Clove (10 gm), minced
  Oil 1⁄4 Cup (4 tbs)
  Tomatoes/4 cups canned tomatoes 8 , peeled and cut into eights
  Salt To Taste
  Yogurt 1 Cup (16 tbs)

Hard boil eggs, peel, leave whole.
With tip of paring knife, slit egg white from end to end around the whole egg, leaving 1/4 inch space between each slit to allow curry flavor to penetrate egg, taking care to keep the egg in one piece.
Combine chilies, turmeric, cumin, coriander, ginger, and water or tomato juice.
Saute onions and garlic in oil.
Add spice mixture and tomatoes, then simmer for one hour.
Salt to taste.
Remove from heat and add one cup of yogurt stirring until blended, and the eggs.
Heat together for about 30 minutes before serving, to allow flavors to penetrate eggs, but take care to keep the heat very low so that eggs do not toughen.

Recipe Summary

Difficulty Level: 
Side Dish

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