Description[]
Boiled and roasted eggs were cooked in a spicy onion-tomato gravy. The sweetness from onion and tomatoes blends exotically with the Garam masala and spice powders. The more the onions were, the tastier the dish turns out to be. A wonderful mix of sweetness and spiciness leaves through the tongue at every spoonful of rice and curry.
Indian egg curry can be served with rice/Indian flat bread/ white bread
Ingredients[]
- 6 boiled eggs
- 2 tomatoes - finely chopped
- 3 onions - finely chopped
- 2 tsp ginger-garlic paste
- 2 tsp turmeric powder
- ½ tbsp chili powder
- ½ tbsp coriander powder
- 2 tsp cumin powder
- 1 tbsp oil
- 1 cup water
- 1 tbsp curry leaves - chopped
- salt to taste
Egg roast[]
- ¼ tbsp chili powder
- 1 tsp turmeric powder
- ½ tbsp coriander powder
- 1 tsp cumin powder
- 1-1/2 tsp salt
- 3-4 spoons water
Masala[]
- 1 tsp fennel seeds
- 2 cardamon
- 2 cloves
- ½" cinnamon stick
Directions[]
- De-shell and cool the boiled eggs.
- Make slits across the eggs such that they are not broken and the shape is retained.
- Mix the egg roast spices into a thick paste and apply it over the eggs. Sliding a little through the incisions.
- Fry them with ½ tbsp spoon oil on a small kadai. Keep the roasted eggs aside.
- Heat oil in a kadai. Once they are heated up, throw in the whole masalas, curry leaves and let them splutter.
- Add the onions and let it sweat. Sprinkle little salt over and cook them covered for 5-10 min on a medium flame.
- Keep an eye on it and don't let it burn. When the onions brown, add the ginger-garlic paste and cook till the raw smell disappears.
- Throw in the chopped tomatoes and cook them for another 5-8 min.
- Add the turmeric powder, chili powder and coriander powder to the onion-tomato mix.
- Sauté till the raw smell disappears and the oil separates out of the mixture.
- Add 1 cup water and cook covered for 5 min. Add extra ½ - 1 cup water, (if needed) and cook till they are done.
- Now add the roasted eggs and spoon the curry through the incisions and continue cooking.
- Sprinkle the cumin powder and adjust salt to taste.
- Serve hot with rice/roti/chapati/dosa/appam or even simple bread.