Chettinad Egg Curry

Name: Chettinad Egg Curry
Cuisine: British
Ingredients: 1 . Eggs - 2; 2 . Onion - 1 chopped finely; 3 . Tomato - 1 chopped finely; 4 . Garam masala - 1/2 tsp; 5 . Salt - as needed; 6 . Coriander leaves - to garnish; 7 . Cinnamon - 1/2 inch; 8 . Cloves - 2; 9 . Curry leaves - few; Roast and Grind:; 1 . Coriander seeds - 1 tbsp; 2 . Red chilli - 1; 3 . Ginger - 1 inch; 4 . Garlic - 3; 5 . Pepper corns - 1 tsp; 6 . Fennel seeds - 1/2 tsp; 7 . Cumin seeds - 1/2 tsp; 8 . Grated coconut - 2 tbsp

Prasel @cook_prasel

Chettinad Egg Curry

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Ingredients

1. Eggs - 2
2. Onion - 1 chopped finely
3. Tomato - 1 chopped finely
4. Garam masala - 1/2 tsp
5. Salt - as needed
6. Coriander leaves - to garnish
7. Cinnamon - 1/2 inch
8. Cloves - 2
9. Curry leaves - few
Roast and Grind:
1. Coriander seeds - 1 tbsp
2. Red chilli - 1
3. Ginger - 1 inch
4. Garlic - 3
5. Pepper corns - 1 tsp
6. Fennel seeds - 1/2 tsp
7. Cumin seeds - 1/2 tsp
8. Grated coconut - 2 tbsp

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Steps

1

1. Boil eggs until done. Cool it and peel the shells off and slit on the sides. Keep aside.
2. In pan dry roast all the ingredients under the topic "Roast and Grind". Cool and grind into smooth paste using water.
2

3. Heat oil in kadai add cinnamon, clove and curry leaves. Once done add chopped onion.
4. Now add ground paste. Once the paste raw smell goes off add 1/2 cup of water and let it boil. At last add garam masala and salt.
3

5. Cook for another 5 to 10 minutes in low flame until oil comes out of the edges. Garnish with coriander leaves.
6. Serve hot with any pulav or roti.