Egg

Tangy Egg Curry

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Ingredients:
Onion – 1, sliced
Garlic Paste – 2 tsp
Red Chilli Powder – 2 tsp
Jeera-Methi Powder – 2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Salt – 1 tsp
Thick Tamarind Extract – 4 tblsp
Ground Fresh Coconut – 1 tblsp
Green Chillies – 6, slit
Eggs – 6, hard-boiled and shelled
Coriander Leaves – 2 tblsp, finely chopped

For Seasoning:
Oil – 6 tblsp
Mustard Seeds – 1/2 tsp
Curry Leaves – 12

Grind to a Puree:
Onion – 1, medium and roughly chopped
Tomatoes – 4, medium, roughly chopped

Method:
1. Heat oil in a pan.
2. Add the mustard seeds and curry leaves.
3. Fry for 30 seconds and then add the sliced onion.
4. Continue to fry till onions turn golden brown.
5. Add the garlic paste and fry for another 4-5 minutes.
6. Sprinkle water as required.
7. Add the red chilli powder, jeera-methi powder, coriander powder, turmeric powder and salt.
8. Fry for another 5 minutes.
9. Pour in the pureed onion and tomatoes.
10. Cook for about 15 minutes.
11. Add the thick tamarind extract.
12. Add the coconut and green chillies.
13. Cook for about 10 minutes.
14. Just before serving add the hard-boiled eggs.
15. Simmer for about 10 minutes.
16. Garnish with coriander leaves.

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