Egg Curry

Quick and easy egg curry for rice, chapathi and more....

Preparation time: 15 mins
Serves: 4

Ingredients:

Eggs: 4 nos( can be added as per the requirement)
Onions:  4 nos
Tomatoes: 3 nos
Ginger garlic paste: 1 tblspn
Curry leaves: 10 leaves
Red chilly powder: 2 tspn
Coriander powder:  2 tspn
Turmeric powder:  1/2 tspn
Garam masala : 1 tpsn
Cumin powder: 1/2 tspn
Green chilly:  2 nos
Coriander leaves for garnishing
Mustard seeds : 1/2 tspn
Sauf: 1/2 tspn
Bay leaf: 1 no
Cooking oil: 3 tblspn
Salt as per taste

Preparation:

• Boil the eggs, peel it and slit it lightly in the sides and keep aside
• Finely chop the onions, tomatoes,green chilly and coriander leaves

Preparation:

• Heat  a Kadai and pour the oil and heat up the oil for 30 secs
• Add 1/2 tspn mustard seed,1/2 tspn sauf and 1 bay leaf
• Add the finely chopped onions,  green chilly, curry leaves and saute well till the colour of onions changes to light brown
• Add ginger garlic paste and saute till the raw smell is gone
• Add chopped tomatoes and mix well and cover it till the tomatoes turns mashy
• Add ŕed chilly powder, coriander powder,  garam masala, cumin powder, turmeric powder and salt and mix well
• Add 1 cup of water and cover to cook
• Once the curry is cooked well, add the boiled egg and cook for 5 mins, adjust the consistency according to the requirement and garnish with chopped coriander leaves

Serve hot with plain rice or Chapathi