Egg curry

Name: Egg curry
Total time: 2700 s
Yield: 2people
Cuisine: Indian
Ingredients: 3-4 tsp Yogurt with mix water; 4 Eggs boiled; 1 tsp Ginger; 1 tsp Garlic; 1 cup Tomato pulp; 1/2 tsp black Pepper powder; 1/2 tsp Coriander powder; 1/2 tsp Cumin seeds; to taste Salt; 1 tsp Turmeric powder; 1/2 cup Red onion chopped; 1/2 tsp Green pepper crushed; as needed Oil

Poonam Gupta @cook_27500054

#mmg
#favourite recipe
#post4

Poonam Gupta @cook_27500054

#mmg
#favourite recipe
#post4

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Ingredients

45 min.

2people

3-4 tspYogurt with mix water
4Eggs boiled
1 tspGinger
1 tspGarlic
1 cupTomato pulp
1/2 tspblack Pepper powder
1/2 tspCoriander powder
1/2 tspCumin seeds
to tasteSalt
1 tspTurmeric powder
1/2 cupRed onion chopped
1/2 tspGreen pepper crushed
as neededOil

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Steps

45 min.

1

Heat oil in the pan and cumin seeds when these start sputtering add onion and fry until light brown in colour 4,5minutes.Now ginger and garlic,green chilli. Fry for two minutes. Add turmeric and red chilli powder and fry for a min.
2

Now add tomato pulp, coriander powder and salt. Fry until oil separate.
3

Remove pan from heat and the mixture cool for sometime now as yogurt 1teaspoon at a time and mix after each additional until all yogurt is mixed turn on heat and cooked for 3-4min. Continue stirring the mixture. If grany looks very thick add water to adjust consistency and cooked 2-3min more.
4

Turn off the heat and eggs to the gravy and serve hot with rice n chapati.