Tuesday, May 30th

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Egg Curry

Ingredients:
 
- 8 boiledegg Curry eggs, cut into halves
- 2 cups (about 1 big) finely chopped onion
- 1/2 to 3/4 cups (about 2 small) finely chopped roma tomatoes
- 2 medium cloves of garlic, finely chopped or grated
- 2 small green chillies, finely chopped or grated
- 1/4 tsp haldi
- 1/8 tsp red chilli powder
- 1 tsp garam masala
- 3/4 to 1 tsp salt (per taste)
- 3 tbsps vegetable oil
 
Method:
 
Heat oil in a flat bottomed pan, add green chilli and garlic. When garlic starts to brown, add onion and saute until onion is well cooked and slightly brown. Mix in turmeric, red chilli powder, garam masala and fry for a minute or so. Add chopped tomatoes, about 1 cup of water and salt. Cover and cook on medium low heat until tomatoes melt and form a thick gravy. Add the eggs and stir to cover them with the gravy. Turn off the heat and let the eggs marinate in the gravy (covered pan) for at least an hour. Garnish with cilantro.