Egg curry

Name: Egg curry
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 4 large eggs; 1 tbsp dessicated coconut; 1 inch cinnamon stick; 4 cloves; 8 black pepper corns; 2 peeled cardamoms; 3 onions paste; 2 tsp garlic paste; 1 tsp ginger paste; 1 tsp Jeera(cumin) seeds; 1 medium size tomato pureed; 3 tbsp oil; 10 curry leaves; 1 tsp Dhania jeera (coriander cumin)Powder; 1 tsp red chilli powder; 1/4 tsp turmeric powder; as per taste Salt; 2 tsp Chopped coriander Leaves to garnish

Priyangi Pujara @TheDivine

Malawi, Africa

#worldeggchallenge #worldeggchallnge
India is known for its diversified culture. Diversity is seen not only in dressing, language and lifestyle, but also in food culture.
Method of cooking a dish differs from individual to individual, family to family, culture to culture and state to state.
Egg curry is one such dish that has lots of diversities in its making. I tried the Gujarati and the Punjabi methods of making egg curry, but Maharashtrian style just stole my heart away. Sharing our favourite Maharashtrian style egg curry recipe, hope you'll like it.

Priyangi Pujara @TheDivine

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Ingredients

30 min

2 people

4large eggs
1 tbspdessicated coconut
1 inchcinnamon stick
4cloves
8black pepper corns
2peeled cardamoms
3onions paste
2 tspgarlic paste
1 tspginger paste
1 tspJeera(cumin) seeds
1medium size tomato pureed
3 tbspoil
10curry leaves
1 tspDhania jeera (coriander cumin)Powder
1 tspred chilli powder
1/4 tspturmeric powder
as per taste Salt
2 tspChopped coriander Leaves to garnish

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Steps

30 min

1

Boil, peel and cut eggs into 2 length wise. Keep aside. Grind onions, ginger and garlic together in the mixure. Make tomato puree.

How to get properly hard boiled eggs without breaking
2

Dry roast, on the lowest flame, the dessicated coconut till it is light brown. (2. Be extra careful while roasting the coconut. It can burn easily.) Transfer it in a spice grinder. Dry roast on the lowest flame the cinnamon stick, cloves, black pepper and cardemom until they are warm. Transfer in the spice grinder. Grind it into fine powder.
3

Heat oil in a pan. Crackle jeera, tear curry leaves and add. Pour onion paste and saute on low heat, stirring occasionally until its moisture is burnt, its brown, much oil is oozes and the onion looks like hard paste. (Tip: 1. frying onion till its moisture is burnt and till the oil oozes is very very important. Do not rush through this step.)
4

Add all the powder spices and salt. Combine and saute for a minute. Add 1/2 cup water and bring it to boil. Now add tomato puree.
5

Cook for a minute or two or until the raw taste of tomato is gone. Now add about 200 ml water. Add eggs, cover and cook until oil is seen floating and you get the right consistency of curry. Garnish with chopped coriander and serve with rotli/bread and/or rice.

Tips

How to get properly hard boiled eggs without breaking

While boiling the eggs 🥚 into the saucepan post filling it in with the required amount of water- Add in some salt and white vinegar to it as well…

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Cooksnaps

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Priyangi Pujara @TheDivine

on November 27, 2020 13:00

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 😋