You are here

Egg Curry

21st.Century.Chef's picture
Ingredients
  Eggs 6
  Coriander powder 3⁄4 Tablespoon (1 dessertspoon)
  Chilli powder 1 Teaspoon
  Turmeric powder 1⁄4 Teaspoon
  Pepper powder 1⁄4 Teaspoon
  Cinnamon 1 Inch
  Cloves 3
  Cardamom pods 2
  Oil 1 1⁄2 Tablespoon (2 dessertspoon)
  Onion 1⁄4 Cup (4 tbs), finely sliced
  Green chillies 3 , half slit
  Ginger 1 Teaspoon, sliced
  Garlic 9 Clove (45 gm)
  Vinegar 3⁄4 Tablespoon (1 dessertspoon)
  Thin coconut milk 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Potatoes 2 Medium
  Thick coconut milk 1⁄2 Cup (8 tbs)
  Oil 1⁄3 Tablespoon (1/2 dessertspoon)
  Ghee 1⁄2 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Onion 3⁄4 Tablespoon, sliced (1 dessertspoon)
  Curry leaves 4
Directions

1. Hard boil and shell the eggs and set aside.
2. Grind ingredients 2 to 8 to a fine paste.
3. Heat oil and fry the onion, green chillies, ginger and garlic. Add the masala paste and fry well.
4. Dilute the vinegar with thin coconut milk and add salt.
5. Stir into the masala and bring to boil.
6. Cut the potatoes into quarters, add to the gravy, and cook until done.
7. Add the thick coconut milk and bring to boil once more. Halve the boiled eggs and add to the gravy. Remove from fire.
8. Heat oil and ghee. Splutter mustard seeds, add onion and curry leaves and fry lightly. Pour over curry.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stewed
Dish: 
Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

Rate It

Your rating: None
4.089475
Average: 4.1 (19 votes)