Friday, June 27, 2008

Egg Curry


6 Eggd boiled ( cut egg into half)
1 large sized Onion chopped
1 medium sized tomato chopped
1 tbspn ginger-garlic paste
1-2 green chillies chopped
1/2 bunch of coriander leaves chopped
Hanful of mint leaves chopped
1 tspn Chilli powder
1/2 tspn turmeric powder
1 tspn Coriander-cummin powdet
1/2 tspn fenugreek leaves
1 tspn Cummin seeds
Pinch of asefotida
2 tbspn Oil
1 cup water
Salt to taste

Preparation Method:

Grind coriander leaves,mint , green chillies and half of chopped onion in a fine paste and keep aside.

Keep some chopped coriander, greenchillies and mint leaves for adding it in curry later.

In a pan add oil then add cummin seeds, when they start spluttering add onions and green chillies.Saute onions till they are slight brown.Add ginger-garlic paste and mix,then add green masala paste which was prepared earlier and kept aside and tomatoes.Fry this masala for 10-12 mins.

Add red chilli, turmeric,asefotida, salt ,coriander-cumin powder and fenugreek leaves .Mix it well and let it cook for another 10 mins Add water and when the curry starts boiling add chopped coriander and mint along with the eggs.

Let it cook for 5 more mins and your egg curry is ready!!!



Page copy protected against web site content infringement by Copyscape

I am not a certified nutritionist.All recipes are tried by me at home.

Popular Posts