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Egg Curry
Category : Curries, Egg, Bachelor recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Boil the eggs, cool for some time and then cut them into halves. Keep aside.
- Take oil in a heavy bottomed vessel and fry the onions, green chillies and ginger garlic paste on a low flame till golden.
- Add tomato puree and saute for a few minutes on a low flame.
- Add coriander powder, red chillie powder, turmeric powder and salt to taste.
- Saute on a low flame till oil separates.
- Add about 2-3 cups of water and give it a boil.
- Simmer till the gravy thickens a little.
- Add the kept aside boiled eggs and cook for a few minutes.
- Garnish with finely chopped coriander leaves and serve with hot chapattis.
Ingredients:
5 - eggs
4 to 5 tbsp - oil
3 - medium sized onions (finely chopped)
2 to 3 - green chillies (finely chopped)
1 tsp - ginger garlic paste
3 - medium sized tomatoes (made into a puree)
2 tsp - coriander powder
1 1/2 tsp - red chillie powder
1/4 tsp - turmeric powder
2 to 3 cups - water
1 tbsp - finely chopped coriander leaves
salt to taste
5 - eggs
4 to 5 tbsp - oil
3 - medium sized onions (finely chopped)
2 to 3 - green chillies (finely chopped)
1 tsp - ginger garlic paste
3 - medium sized tomatoes (made into a puree)
2 tsp - coriander powder
1 1/2 tsp - red chillie powder
1/4 tsp - turmeric powder
2 to 3 cups - water
1 tbsp - finely chopped coriander leaves
salt to taste
RECIPES BY ANITA RAHEJA
