Egg Curry By pearlie

by Pearlie

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A simple way to prepare the popular Egg curry with boiled eggs is offered in this recipe. An ideal main course recipe to be served with rotis or rice, the egg curry has the right blend of masala powders, ground paste and onion-tomato puree.

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Egg Curry By pearlie recipe - How to make Egg Curry By pearlie

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Sabzis with Gravies

Preparation Time: 30m mins Cooking Time: 30 mins Total Time: 30 mins 5
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Ingredients

6 to 8 boiled eggs
2 big sized onions, finely minced
4 green chillies, slit into two
3 big sized tomatoes, finely chopped
1 tsp ginger (adrak) paste
9 to 12 garlic (lehsun) cloves or 1 tsp garlic (lehsun) paste
salt to taste
3 to 5 tbsp oil
3 big sized potatoes, boiled and cut into quaters
2 curry leaves (kadi patta)
1 tsp chilli powder
3 tsp coriander (dhania) powder
1/2 tsp turmeric powder (haldi)
1/2 tsp black pepper (kalimirch) powder
1 tsp garam masala
1 stick cinnamon (dalchini) and 3 to 4 cloves (laung / lavang)
1/2 to 1 tsp roasted fennel seeds (saunf) powder
1 tbsp freshly scrapped coconut
1/2 cup dessicated coconut
3 tbsp chopped coriander (dhania) for garnish
1 tbsp lemon juice

Method

Boil eggs, shell them make slits on them & keep aside.
Boil potatoes, peel cut each into 4 & keep aside.
Broil 2 tspns of sombu powder & keep aside. grind ginger & garlic & keep aside - (if using paste no grinding required). grind coconut into a fine paste & keep
Wash the mixie after grinding the coconut keep the water.
Take a vessel pour oil, when hot add the onions, green chillies & curry leaves & fry till onions are golden brown now lower flame & add ginger & garlic paste & from for 2 mins.
Now add chillie pwd, corriander pwd. turmeric pwd, pepper pwd & continue to fry on low heat till the oil comes to the surface
Add a little water if required to prevent the masala from burning & mix- fry till oil come to the surface & the masala as fried nicely
Add the finely chopped tomatoes & continue to fry till tomatoes are soft
Now add the coconut paste, & sombu pwd, the water which you washed the mixie- mix well
Add 2 cups of water extra - & leave to simmer for 5 mins or till the gravy is thickening
Now add the potato pcs. & eggs stir gently- cover & leave to simmer for a further 2-3 mins
Remove from heat garnish with chopped coriander leaves
When the curry has cooled down a bit add the lime juice & gently mix the curry serve with rice, chappatti’s, paratha’s etc.