Chettinad egg curry

Name: Chettinad egg curry
Cuisine: Indian
Ingredients: 8 egg; 200 gm chopped shallots (small onions); 5 chopped green chilli; 5 chopped tomato; 1/2 tablespoon ginger paste; 1/2 teaspoon powdered turmeric; 1/2 tablespoon garlic paste; 2 teaspoon red chilli powder; 1 teaspoon black pepper powder; 1 teaspoon fennel seeds; 3 teaspoon coriander powder; 2 tablespoon refined oil; as needed water; 1 handful chopped coriander leaves; 1 teaspoon cumin seeds; 1 teaspoon salt

Ilavarasi Vetri Venthan @cook_16676327

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Ilavarasi Vetri Venthan @cook_16676327

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Ingredients

8egg
200 gmchopped shallots (small onions)
5chopped green chilli
5chopped tomato
1/2 tablespoonginger paste
1/2 teaspoonpowdered turmeric
1/2 tablespoongarlic paste
2 teaspoonred chilli powder
1 teaspoon black pepper powder
1 teaspoonfennel seeds
3 teaspooncoriander powder
2 tablespoonrefined oil
as neededwater
For Garnishing
1 handfulchopped coriander leaves
1 teaspooncumin seeds
1 teaspoonsalt

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Steps

1

Boil the eggs, peel the shells and keep them aside. Heat oil in a pan over medium flame. Add cumin seeds and allow them to splutter. Once they start to splutter, add saunf and shallots. Fry them for a minute or so and then add green chillis, chopped tomatoes and ginger garlic paste.
2

Stir well and saute for 2 to 3 minutes. Now add turmeric powder, coriander powder, red chilli powder, black pepper and salt. Stir the ingredients well. Pour enough water and bring to a boil. Next, add the eggs and stir gently.