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Egg Curry
Ingredient
- 1 tsp chilli pdr
- 3 piece chopped chilli
- 3 number chopped onion
- 1 tbsp coriander pdr
- 1 tsp cumin
- 1 tsp cumin pdr
- 3 springs curry leaves
- 10 number eggs
- 1 tsp fenugreek leaves
- 1 tbsp ginger garlic paste
- 1 tsp mustard seeds
- 3 tbsp oil
- 1 to taste salt
- 100 ml tamrind juice
- 1 pinch turmeric
Directions
- Heat oil in a vessel and mustard seeds and let them splutter.
- Now add methi seeds, cumin and add onions curry leaves and fry
- Add chopped onions and green chillies and fry till they turn light brown.
- add ginger garlic paste
- Now add chilli pwd, turmeric pwd, coriander pwd and cumin pwd, mix well and saute for few seconds.
- Add tamarind extract and 2 cups of water and bring to a boil.
- Add salt and sugar and reduce heat and let it simmer for 10 mts.
- Add the boiled and fried eggs and let it cook in the gravy for 3minutes or till you get the required gravy consistency.
- Garnish with chopped coriander leaves.
- Serve this hot steamed rice or rotis
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