The most readily available ingredient is eggs and it is also the most versatile ingredient. I am going to show you guys, a typical south-indian egg curry that pairs well with steamed rice.
Indian Egg Curry
Course: MainCuisine: Indian, South IndianDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
45
minutesTotal time
1
hourIngredients
- To Make Egg Roast
Oil – 2 TSP
Turmeric powder – 1/4 TSP
Chilli Powder – 1/2 TSP
Salt – 1/4 TSP
Eggs – 5 Nos Boiled
- To Make Egg Curry/Gravy
Oil – 2TBSP
Mustard Seeds – 1/2 TSP
Fenugreek Seeds – 1/4 TSP
Cumin Seeds – 1/4 TSP
Onions – 2 Nos Finely Chopped
Green chilies – 3 Nos Sliced
Garlic Cloves
Curry Leaves
Tomatoes – 2 Nos Chopped
Ginger Garlic Paste – 1/2 TSP
Turmeric powder – 1/4 TSP
Chilli Powder – 2 TSP
Coriander powder – 1 TSP
Rock Salt – 1 TSP
Tamarind Puree – 1 CUP Diluted
Water – 2 CUPS
Roasted Eggs – 5 Nos
Coriander Leaves Chopped
Directions
- Heat a pan with some oil
- Add red chili powder, salt, turmeric powder and mix well
- Make slits in the boiled eggs and add them to the pan
- Roast the eggs and keep them aside
- Heat a pan with some oil, add onions, green chilies, a few garlic cloves, curry leaves and saute them
- Add ginger garlic paste and saute along
- Add tomatoes and cook them
- Add red chili powder, cumin powder, coriander powder, turmeric powder, salt and mix well
- Add a cup of tamarind puree and 2 cups water and close and cook for 10 mins
- Add the roasted eggs and close and cook for 10 mins
- Finally garnish it with coriander leaves and serve it hot with steamed rice
