Description
Simple, Indian egg curry is delicious with a burst of spices. Serve with traditional roti bread or rice.
Ingredients
Scale
- 6 Organic Eggs ,Hard boiled
- 3 Large tomatoes, freshly chopped
- 1 Large Onion, finely chopped
- 1 inch sized Ginger, finely chopped
- 3–4 Garlic pods, finely chopped
- 3–4 Fresh curry leaves
- 1 tbsp of freshly chopped coriander leaves
- 1 tbsp of peanut oil
- 1 tsp of sugar
- Salt to taste
To grind
- 2 tbsp of Freshly grated coconut
- 4–5 Dry Red chillies (Adjust according to your spice level)
- 1 tsp of Coriander seeds (Dry roasted)
- 1 tsp of Cumin seeds (Dry roasted)
- ¼ tsp of peppercorns
- 1 tbsp of Tamarind paste
Instructions
- Using a mortar and pestle, Grind the coconut, red chillies, coriander seeds, cumin seeds,peppercorns and tamarind paste to a smooth paste by adding a tbsp of water. Set aside
- Heat some oil in a wide pan. Add chopped ginger, garlic and curry leaves to it and fry until brown. Add chopped onions to it and fry them until they turn translucent
- Add the ground paste to the onion mixture and fry till the raw smells goes on low flame. Add the chopped tomatoes and adjust the salt and spices. Add sugar to it and keep stirring
- Slowly the gravy release oil out and changes to darker color. Add the sliced eggs into the gravy and mix well.Garnish with coriander leaves.
- Category: Main
- Cuisine: Indian