Egg Curry RecipePrep Time : 12-15 Minutes | Cook Time : 15 MinutesRecipe Category : Side DishServes 4Ingredients
To Roast & Grind
- Boiled Eggs 4 no.
- Red Onion, diced 1/4 cup
- Caspicum, diced 1/4 cup - 1/3 cup
- Cilantro 2 tbsp(finely chopped)
- Tomato Puree 1/4 cup
- Turmeric Powder 1/4 tsp
- Salt to taste
- Oil 1/2 tsp
- Fennel seeds 1/2 tsp
- Clove 2 no.
- Cinnamon 1" stick
- Pepper Corns 1/4 tsp
- Dry Red Chilli 2 no.
- Coriander seeds 2 tsp
- Poppy seeds 1/4 tsp
- Cashew nuts 2 no.
- Ginger 1" piece
- Garlic 2 fat cloves
- Onion 1 medium(roughly chopped)
- Dry Coconut, grated 1 tsp
- Oil 2 tsp
- Cumin seeds/Jeera 1/4 tsp
- Fennel seeds/Sombu 1/4 tsp
- Curry leaves few
First boil eggs and peel the shell from boiled eggs and make 2-3 slits and keep aside.
Then heat oil in a pan to roast & grind spices, after that add fennel seeds, clove, cinnamon, pepper corns, dry red chilli, coriander seeds and fry well.
Lastly add dry coconut and stir well. Switch off the stove and allow this to cool for a while and then grind it to a fine paste.
Then add the ground onion masala paste and saute for 2 minutes.
After that add tomato puree and saute till moisture dries and oil appears on kadai edges.
Meanwhile, heat few drops of oil in a pan, and roast diced capsicum and red onions.
Then to the boiling gravy add boiled eggs, roasted capsicum and red onion and simmer for another 2 minutes.
That's it..Spicy & Flavorful Egg Curry ready. Serve hot with Phulka, Jeera Rice, Pulao or even with plain rice.
To this curry, you can add up to 6 eggs.
Adding roasted capsicum and red onions is optional but sure it give good flavor and taste to the curry.
The curry tend to thicken upon cooling, so adjust gravy consistency to your preference.