Egg drop curry

Name: Egg drop curry
Cuisine: Indian
Ingredients: 4 eggs; 2 finely chopped onion; 3 tomatoes puree; 2 tsp Kashmiri red chillie; 2 tsp malvani masala; 2 bay leaves; 1 badi elaichi; 1 tsp shah jeera; 1 cup chopped coriander leaves; 2 tsp Ginger garlic paste; as needed Coconut oil

Sneha Lad @cook_9523253

Mumbai

Egg drop curry

Sneha Lad @cook_9523253

Saved

Ingredients

4eggs
2finely chopped onion
3tomatoes puree
2 tspKashmiri red chillie
2 tspmalvani masala
2bay leaves
1badi elaichi
1 tspshah jeera
1 cupchopped coriander leaves
2 tspGinger garlic paste
as neededCoconut oil

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Steps

1

In a kadai add coconut oil when gets hot add shahajira bayleaf and elaichi
2

Add half cup chopped coriander and little haldi stirr then add ginger garlic paste and stirr later add finely chopped onion and salt keep on stirring when turns translucent add all masalas mix well.
3

Cover for 5 mins. On low flame. Add tomato puree and mix well.
4

Once all material mix well and oil starts separating add water as per the consistency required by you and let it boil for next 5 mins.
5

Slow down the flame and check salt and masalas if needed add on for more spicyness add 2-3 green chillies slitted.
6

Crack the egg with a fork and drop it into the gravy one by one on all four sides.
7

Cover and cook until the egg cooks on slow flame. Don't stirr once you drop the egg.
8

When done sprinkle chopped coriander over the gravy. Serve with hot biryani rice