Simple Egg Curry

Simple Egg Curry

Followed Lakshmi Nair's simple Egg Curry recipe  youtube.com/watch?v=IHxQ9_BBWNE&t=1s


Ingredients Oil/Ghee - 2 tbsp (I used ghee as it enhances the taste) Big onion - 3 (medium sized finely chopped)

Green chilly - 2 slitted Eggs - 5 to 6 boiled (I used 4 eggs only) Coconut Milk (thick) - 1/2 cup (canned) Tomato - 3 nos. (Pureed) - remove seeds and grind in mixer Cumin seeds - 1/2 tsp Water - 2 cup Salt - according to taste

Coriander leaves Masala Paste: Ginger - 1 Square Medium Piece Garlic - 2 Big pods Kashmiri Chili Powder - 1 1/2 to 2 tsp Coriander Powder - 3 tsp Turmeric Powder - 1/2 tsp Garam Masala Powder - 3/4 to 1 tsp Method: - Make a smooth masala paste using mixer by adding little water and keep aside

- Heat oil/ghee in a pan, crackle cumin seeds

- Add onion, green chilly along with little salt and saute until golden brown

- Add the masala paste into it and cook until its raw taste goes and oil started to come out and gravy becomes thick

- Add tomato paste and cook until it is cooked and its raw smell goes and until the water evaporates and oil starts to appear

- Add water, little salt. Let it boil

- Once boiled, add egg into the curry. Slice the egg into 2 halves.

- Let it cook in medium to low flame for 15 minutes, until the gravy will gets thicken

- One gravy is thick, add coconut milk and garnish with coriander leaves

- Cook in low flame for 2 more minutes and serve hot with Chappathi