Egg curry

Name: Egg curry
Total time: 2400 s
Yield: 2-3 people
Cuisine: Indian
Ingredients: 1 medium size onion finely chopped; 1 medium to big tomato finely chopped; 1 tbsp ginger garlic paste; 4 green chillies slitted; 4 boiled and peeled eggs; 3 tbsp oil; 1 cinnamon stick; 1 bay leaf; 2 cloves; 4 black peppers; 1 tsp cumin seeds; 1 tsp salt; 1 tsp Kashmiri chilli powder; 1 tsp hot chilli powder; 1 tsp dhanajeera powder; 1/2 tsp garam masala powder; 1/2 tsp egg curry masala; 1/4 tsp turmeric powder; 2 tbsp Chopped coriendar leaves to garnish; 2-3 tbsp coconut and 1 tbsp cashew grinder with water as required; 2 onions diced; 2 tomatoes diced; 1/2 cup pieces of coconut (or 3 tbsp grated coconut); 10 curry leaves; 3 green chillies slitted; 2 tbsp oil; 1/2 tsp fenugreek seeds; 2 tsp shakti egg kurma masala; 1 tsp hot red chilli powder; 1 pinch turmeric powder

Priyangi Pujara @TheDivine

Malawi, Africa

#mybestrecipe #south Indian style #sofia #dinner #lunch #party
Our south Indian neighbours make ginger garlic curry this way. It's a very simple recipe, yet tastes delicious. I posted the Maharashtrian style recipe as well. There is not much difference in the taste, yet this south Indian style is much easier and faster than that.
For video recipe : CookWithYashMom

Priyangi Pujara @TheDivine

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Ingredients

40 min

2-3 people

1medium size onion finely chopped
1medium to big tomato finely chopped
1 tbspginger garlic paste
4green chillies slitted
4boiled and peeled eggs
3 tbspoil
1cinnamon stick
1bay leaf
2cloves
4black peppers
1 tspcumin seeds
1 tspsalt
1 tspKashmiri chilli powder
1 tsphot chilli powder
1 tspdhanajeera powder
1/2 tspgaram masala powder
1/2 tspegg curry masala
1/4 tspturmeric powder
2 tbspChopped coriendar leaves to garnish
2-3 tbspcoconut and 1 tbsp cashew grinder with water as required
Method 2 (Pavithra's)
2onions diced
2tomatoes diced
1/2 cuppieces of coconut (or 3 tbsp grated coconut)
10curry leaves
3green chillies slitted
2 tbspoil
1/2 tspfenugreek seeds
2 tspshakti egg kurma masala
1 tsphot red chilli powder
1 pinchturmeric powder
1 tspsalt

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Steps

40 min

1

Heat up oil in a kadhai. Add khada masala and cumin seeds. Fry onions till they look a bit crunchy. Add ginger garlic paste and cook a bit.
2

Add tomatoes and cook till they are soft. Add the powder spices and fry till oil separates. Add 250ml (more or less) water and the coconut-cashew paste. Combine well and bring it to a boil on low heat.
3

Meanwhile, make a few splits on the eggs. You can even cut them into halves. Add them in the boiling curry. Cover and cook till you get the right consistency. Simmer without the lid for a minute or two. If you happen to add water for the right consistency, add hot water.
4

Take it out in a serving plate and garnish with coriendar leaves. Serve hot with rotli and rice.

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Priyangi Pujara @TheDivine

on May 31, 2024 12:38

Malawi, Africa

I am a primary school teacher teaching in a renowned International school for 17 years. I also teach part-time online/offline. I offer teachers training for n various topics such as Phonics, Montessori and so on.While teaching is my love, cooking is my passion. I enjoy cooking, I enjoy eating 😋