Egg curry is a popular Indian dish of boiled eggs cooked in a sauce combined with onions and gravy and tempered with mustard seeds, fenugreek seeds, chilli powder, coriander powder , garlic and curry leaves to give a zing taste and flavor to the taste buds. It is generally served with hot steaming rice.
Egg : 4-5 (hard boiled)
Onion : 3 medium, thinly sliced
Tomato : 1 large, chopped
Ginger paste : 1 tbsp.
Garlic paste : 11/2 tbsp.
Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.
Coriander powder : 11/2 tsp.
Musturd Seeds : 1 tsp.
Curry leaves : 2 twigs
Dry Red chilli : 1-2
Milk : 1 cup
Ghee : 1/2 tsp.
Garam Masala powder : 1/2 tsp.
Sugar : 1 tsp.
Salt to taste
Heat oil in a pan, add musturd seeds, dry red chilli, curry leaves, when seeds are crackel then add sliced onion, fry until golden brown.
Add ginger paste, garlic paste and saute for 2 mins on low flame. Then add chopped tomato, cover and cook for few
Now add turmeric powder, red chilli poowder, coriander powder, sugar and salt, mix it well.
Add boiled egg, mix with masala. Now add milk, let it cook in this masala for 5-6 mins on medium heat. Reduce flame
Finally, add garam masala powder and ghee.
Garnish with curry leaves.
and cook till you get the desired curry consistency.minutes until tomato turn soft and mushy.