Egg Curry
Ingredients:
Boiled eggs, cut into small pieces
Onion
Ginger
Green chilies
Garlic
Tomato
Oil
Mustard seeds
Cardamom
Cloves
Cinnamon stick
Salt
Turmeric powder (approximately 1/4 teaspoon)
Curry leaves
Coriander powder (1 teaspoon)
Garam masala (1/2 teaspoon)
Black pepper powder (1/2 teaspoon)
Coconut milk (second extract)
Coconut milk (first extract)
Coriander leaves (optional, for garnish)
Preparation
Heat oil in a pan and add mustard seeds. Once they splutter, add cardamom, cloves, and a small piece of cinnamon stick.Add finely chopped garlic and ginger, followed by sliced green chilies. Sauté until the raw smell disappears .Add finely chopped onions and sauté well. To speed up the process, add a little salt and about 1/4 teaspoon of turmeric powder. Continue to sauté until the onions turn light brown .Add some curry leaves . Then, add finely chopped tomatoes and cook until they are soft and well-mashed .Once the tomatoes are cooked, add 1 teaspoon of coriander powder, 1/2 teaspoon of garam masala, and 1/2 teaspoon of black pepper powder. Mix well and cook until the raw smell of the powders is gone .Pour in the second extract of coconut milk to create the gravy. Mix thoroughly.Check for salt and add more if needed .Once the gravy comes to a boil, add the boiled eggs, cut in half. Pour some gravy over the eggs to ensure they are well coated .Let the gravy simmer and reduce slightly.Once the gravy has thickened a bit, add the first extract of coconut milk .Heat the curry gently until it’s warm, then turn off the stove. Garnish with curry leaves or coriander leaves if desired.
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