Easy Egg Curry
Easy egg curry is a simple and mildly spiced recipe made by adding boiled eggs in an onion, tomato, coconut based spicy curry. This comforting curry tastes delicious and can be served with rice or bread.
Servings 4 People
Equipment
- Mixer grinder
Ingredients
- 4 Eggs
- 1 medium sized onion sliced
- 2 medium sized tomato chopped
- 2 tablespoon coconut grated
- 5 garlic pods sliced
- ¼ inch ginger chopped
- 1 tablespoon coriander seeds
- 1 bay leaf
- 5 black peppercorns
- 1 teaspoon cumin seeds
- 1 cardamom pod
- 1 tablespoon garam masala
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 2 tablespoon oil
- To taste salt
Instructions
- Boil eggs peel the shell after cooling. Cut the eggs into 2 halves.
- Heat a kadai/wok, add oil. After oil gets heated, add finely chopped onion and sauté till onion turns pinkish.
- Add garlic and ginger and sauté till raw aroma of garlic goes away.
- Add spices namely bay leaf, coriander seeds, cumin seeds and black peppercorns. Roast the spices for 2 minutes.
- Add chopped tomato and sauté till tomato turns mushy.
- Add grated coconut and sauté for 5 minutes.
- Switch off the gas and let this cool completely.
- Transfer the contents from the kadai into a mixer jar and grind to form a thick gravy by adding 3/4th cup water.
- Heat the kadai/wok again and pour the contents from the mixer into it.
- Add ½ cup water if needed.
- Add garam masala, red chili powder and turmeric powder and stir well.
- Simmer the curry and then add boiled eggs.
- Simmer for 5 more minutes and then switch off the heat.
- Garnish with chopped coriander leaves.
- Serve hot.