This egg curry goes well with tomato rice, coconut rice, appam, chappathi etc... It has a very nice aroma because of the freshly ground ingredients and is a little on the spice side too. We had this with appam the other day and we really enjoyed it.
Eggs - 6 boiled, peeled and slit like shown in the picture. Keep it aside.
Ingredients
Ginger , garlic - chooped 1 tablespoon
Onion - 1 large ( Chopped)
Tomatoes - 2 medium ( ground to a paste)
Curry leaves
Tumeric - 1 teaspoon
Oil - 3-4 tablespoons
Mustard seeds - 1 teaspoon
Dry roast and grind the following ingredients:
How you make it...
Dry roast the ingredients from 1-6 till you get a nice aroma. Then add the poppy seeds and grated coconut and and fry for a few minutes. Once it cools to room temperature and grind to a smooth paste , adding 1/4 cup of water.
Heat oil in a kadai, add the mustard seeds to it, once it splutters , add the onions and fry it till it becomes translucent, add the chopped ginger garlic and curry leaves, continue sautéing and then add turmeric and the ground masala.
Keep sautéing so that it doesn't get stuck to the bottom of the pan and then add the ground tomato paste and let it cook till the onion clears on the top.
Add the boiled eggs, to the gravy and let it cook for 3-4 minutes, the gravy will seep into the egg, through the slits made on it.
Enjoy this with some appam, chapathis, tomato rice, coconut rice or even some plain hot rice...
Eggs - 6 boiled, peeled and slit like shown in the picture. Keep it aside.
Ingredients
Ginger , garlic - chooped 1 tablespoon
Onion - 1 large ( Chopped)
Tomatoes - 2 medium ( ground to a paste)
Curry leaves
Tumeric - 1 teaspoon
Oil - 3-4 tablespoons
Mustard seeds - 1 teaspoon
Dry roast and grind the following ingredients:
- Cloves - 3-4
- Cinnamon - 2" piece
- Dry Red Chilli - 3-4
- Cumin seeds - 1/2 teaspoons
- Coriander seeds - 1 tablespoon
- Fennel seeds - 1/2 teaspoon
- Poppy Seeds - 1 teaspoon
- Grated Coconut - 1/4 cup
How you make it...
Dry roast the ingredients from 1-6 till you get a nice aroma. Then add the poppy seeds and grated coconut and and fry for a few minutes. Once it cools to room temperature and grind to a smooth paste , adding 1/4 cup of water.
Heat oil in a kadai, add the mustard seeds to it, once it splutters , add the onions and fry it till it becomes translucent, add the chopped ginger garlic and curry leaves, continue sautéing and then add turmeric and the ground masala.
Keep sautéing so that it doesn't get stuck to the bottom of the pan and then add the ground tomato paste and let it cook till the onion clears on the top.
Add the boiled eggs, to the gravy and let it cook for 3-4 minutes, the gravy will seep into the egg, through the slits made on it.
Enjoy this with some appam, chapathis, tomato rice, coconut rice or even some plain hot rice...
