Chettinad egg curry

Name: Chettinad egg curry
Total time: 1200 s
Yield: 4 serving
Cuisine: Indian
Ingredients: 4 boiled eggs; 1 medium onion finely chopped; 1 tsp ginger garlic paste; 1 big tomato paste; 1 tsp garam masala; 2-3 tbsp oil; As per taste Salt; 1 1/2 cup water; 1 green chilli; 4 tsp coriander leaves chopped; As required Chettinad masala; 2 tbsp coriander seeds; 3 tbsp fresh coconut grated; 2 tsp saunf; 1 tsp cumin seeds; 4 cloves; 2 -3 dry red chill/se per taste; 1 cinnamon stick; 1/4 tsp turmeric powder

teesa davis @jefjov

Rajasthan

#Ga4
#week23
#chettinad

teesa davis @jefjov

Rajasthan

#Ga4
#week23
#chettinad

Saved

Ingredients

20 minutes

4 serving

4boiled eggs
1medium onion finely chopped
1 tspginger garlic paste
1big tomato paste
1 tspgaram masala
2-3 tbspoil
As per tasteSalt
1 1/2 cupwater
1green chilli
4 tspcoriander leaves chopped
As requiredChettinad masala
2 tbspcoriander seeds
3 tbspfresh coconut grated
2 tspsaunf
1 tspcumin seeds
4cloves
2 -3 dry red chill/se per taste
1cinnamon stick
1/4 tspturmeric powder

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Steps

20 minutes

1

First in a pan add fresh grated coconut.Roast for 2 minutes.Then to this add other masala under chetana masala.Roast them till coconut turns little brown and masala gets aromatic.Switch off flame and add turmeric powder.
2

Keep masala aside to cool.In same pan add oil.When pan is hot slow down flame and add boiled eggs.Saute for awhile.Add a pinch of turmeric powder,chilli powder and masala powder just to make a light coat on eggs.Saute for a minute and remove eggs from oil.
3

In the same pan add mustard seeds.After mustard splutters add 2 dry chilli,ginger garlic paste,onion paste and tomato paste,1green chilli slit.Cook till oil separates.
4

Add chettinad masala which is grind with little or 1/4cup water.Cook till oil separates.
5

Add water and salt as required.Add garam masala.Garnish with coriander leaves chopped and eggs split to 2 halves.Serve with roti.