Friday, 5 February 2016

Egg Curry

Egg Curry, this is a little different dish which my mom used to do and I learnt it from her. I have already posted a dish on Egg Masala where we put all the whole spices as it is but in this dish we are going to grind all the spices and add it to the curry. At the same time, we are going to make a paste of onion and tomato and add it to the curry to make it in thick consistency. We have many varieties of dish which we can prepare using Eggs. I Will be posting it one by one when ever I make it. Lets move on to the Egg Curry recipe...


Egg Curry

Preparation Time : 5 Minutes | Cooking Time : 40 Minutes | Serves : 3

Ingredients
Eggs - 4 No.
Ginger Garlic Paste - 1 tsp.
Shallots - 20 No.
Tomato (Small Size) - 3 No.
Green Chili - 3 No.
Coriander Powder - 1.5 tbsp.
Chicken Masala - 1 tsp.
Cardamom - 2 No.
Clove - 4 No.
Cinnamon - 1/4 tsp.
Curry Leaves - 2 Sprigs
Mustard Seeds - 1/4 tsp.
Urad Dal - 1/4 tsp.
Oil - 2 tbsp.
Salt - to taste

Method
1. Keep all the ingredients ready for making the egg curry.
a. Hard boil the eggs and cut them into two halves. Click here to know about hard boiling and cutting the Eggs. 
b. Finely chop the onions and green chilies.
c. Grind ginger and garlic to a paste.
2. Heat little oil in a kadai and add the shallots Fry it on medium flame for about 3 to 5 minutes. Switch off the flame and add the coriander powder to shallots and fry for a minute. Note: If we add the coriander powder when the flame is ON, we might burn the coriander powder. Allow it cool down to room temperature.
3. Once the shallots are cooled. Add them to a blender and add cinnamon, cloves and cardamom to it. Grind it to make a paste. Transfer the onion paste to a bowl and keep it aside. Now, add the tomatoes separately to a blender and grind it to make a puree.
4. Heat oil in a kadai, add mustard seeds. When the mustard seeds splutter, add the urad dal and fry for few seconds. Now, add the chopped onions, green chilies and curry leaves.
5. Saute the onion till it becomes transparent. Add the tomato puree and mix it well.
6. Add the ground shallot paste and mix well.
7. Add little water and bring to boil. Add chicken masala and mix well.
8. When the curry is boiling, break an egg and pour it into the curry.
9. Mix the egg as soon as you pour it inside. The egg should nicely mix with the curry. Now add the boiled and cut eggs to the curry and allow it cook on medium flame. Turn off the flame when the masala coat the eggs nicely and the curry thickens.
Egg Curry is ready to serve. This curry will taste good if served with hot steamed rice. This will go well with Chapati/Roti too.


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