Quick Egg Curry
 
 
Author:
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • ½ tbsp coriander seeds
  • 3 green cardamom
  • 4 cloves
  • ½ inch cinnamon stick
  • 4-5 red chilies or 1 tbsp red chili powder
  • ginger - ¼ inch cut
  • garlic -4 sliced
  • Onion - 1 small diced
  • tomato - 1 small
  • freshly grated coconut or frozen- 3 tbsp
  • Water - 3 cups
  • Eggs - 3 whole eggs boiled or you can break the eggs in the curry and boil it
Instructions
  1. In a pan, add 1 tbsp of oil and fry the whole spices on low heat for about a minute.
  2. Add chopped onions, ginger, garlic and fry for 2 minutes on low heat.
  3. Once the onion turns little golden brown, add the tomatoes and fry for 2 minutes or a little bit of the water is dried out from the tomatoes. Add the chili powder if you adding it at this point.
  4. Add coconut fry for a minute and switch off the flame.
  5. Once the mixture is completely cooled down, grind it to a fine paste with ½ cup of water.
(At this point you can freeze this mixture in a ziploc or an airtight container for 2 weeks. Defrost it in the refrigerator the night before whenever you are ready to cook the curry.)
  1. In the same pan you fried the spices and onion, add the paste, salt, water and boil it for 20 minutes.
  2. If you want to add boiled eggs, cut it into halves, add some slits to the outer part of the egg and add it to the curry/
  3. If you plan to cook the eggs in the curry, break the egg in a small bowl, and drop it slowly in the simmering curry. Cover and simmer for 10 minutes.
  4. Perfect with rotis, naan, rice or dosa/idli.
  5. ENJOY!!
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2020/01/09/south-indian-egg-curry/