Friday, February 25, 2011

Egg Curry

  • 4 Eggs
  • 1 cup Onions finely chopped
  • 2 cups Tomato chopped
  • 1 tsp Chili powder
  • 1 1/2 tsp Coriander powder
  • 1/4 tsp Turmeric Powder
  • 1 clove Garlic crushed
  • 3 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 4 Curry leaves
  • 2 tbsp Coriander leaves chopped
  • 3 cups Water
  • Salt to taste

  1. Heat a kadai or wok, add oil, when hot add mustard seeds, when they splutter add onion, curry leaves and garlic.
  2. Fry well. Now add tomatoes and fry until oil leaves the sides.
  3. Add chili powder, coriander powder and turmeric powder.
  4. Saute it. Now add water and salt.
  5. Allow to boil, add coriander leaves and mix well.
  6. Now simmer the heat. Break the eggs in to the curry.
  7. Close the lid and cook in slow flame.
  8. Once the eggs is cooked flip in gently and cook again.
  9. Transfer the curry gently to a serving bowl.
  10. Serve along with hot steamed rice or chapati.

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