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Instant Egg Curry
Method
- Heat oil in a nonstick kadai. Add chopped onion and curry leaves. Saute till soft.
- Then add all powders and saute for a minute.
- Now add tomato and stir till it becomes pulpy.
- Pour 1 1/2 cups of water and when it starts boiling, simmer it.
- Add egg (break the egg in a small bowl and then pour it in the gravy ).
- Pour one at a time and wait for few secs, leaving some space in between, so that it won't spread.
- Cook it for 3-5 mins. Close it with a lid.
- Serve hot with rice and chappathis.
Ingredients:
egg - 4 nos
onion - 1 large (chopped)
dhaniya pdr - 1/2 tsp
chilly pdr - 1 tsp
turmeric pdr - 1/4 tsp
oil - 2 tbspn
tomato - 1 small
curry leaves - a few
salt to taste
egg - 4 nos
onion - 1 large (chopped)
dhaniya pdr - 1/2 tsp
chilly pdr - 1 tsp
turmeric pdr - 1/4 tsp
oil - 2 tbspn
tomato - 1 small
curry leaves - a few
salt to taste
