Indian egg curry
This egg curry is a mild coconut-based curry that is absolutely easy to make. A bowl of this egg curry served with paratha, roti, or jeera rice is real comfort food on winter nights.
Servings: 2 people
Calories:
Equipment
Ingredients
- 2 Eggs hard-boiled
- 1/2 Cup Onion chopped thinly
- 1 Tomato medium-sized chopped
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoon Coriander powder
- Salt as required
- Coriander leaves few
To grind
- 1/4 Cup Coconut grated
- 1/2 inch Ginger
- 2 Garlic
- 1/2 teaspoon Fennel seeds
- ½ teaspoon Cumin seeds
- Cinnamon stick a small piece
- 2 Cloves
- 1/4 teaspoon Khus khus
To temper
- 1 1/2 teaspoon Oil
- 1/2 teaspoon Mustard seeds
- Curry leaves few
Instructions
- Grind all the ingredients under ‘to grind' to a smooth paste.
- Heat oil in a pan and temper items under ‘to temper'.
- When mustard seeds crackle add onions and sauté.
- When it becomes translucent, add tomato.
- Add all the spice powders and sauté till tomatoes become mushy.
- Then add ground coconut paste and required water.
- Let it boil. Add half cut eggs and salt.
- Let it boil till required consistency.
- Add coriander leaves and switch off.
- Serve warm with roti/ paratha.
Notes
- Add 1 or 2 green chilies while adding onions to add the flavor of the curry.
- Adjust the spice level as per your preference.