Monday, February 22, 2010

Egg Curry

6 egg hard boiled
3 medium potatoes boiled
1 medium onion chopped
¼ tbs mustard seeds
2 bay leaves
¼ tbs mustard seeds
1 tbs garam masala (optional)
Salt as per taste
4 tbs oil

Make paste:
2 tomato chopped
2-3 red chilli
2 garlic cloves
1 inch ginger piece
1 tbs cumin/coriander powder (if do not have powder use raw coriander and cumin)

This egg curry goes very well with rice and will serve 6 people.
1) Grind the ingredient listed under Make paste to a smooth paste.
2) Peel the potatoes and cut into 2 inch big pieces.
3) Take the shell out of eggs and poke couple of times in each egg and keep it aside.
4) Take a frying pan with 3 tbs of oil and heat it and then fry the eggs till golden brown. Keep stirring so that all side of the egg gets nice brown color. Take it out of frying pan and keep it aside
5) Add another spoon of oil to the same frying pan and let it heat oil. Add the bay leaves and put mustard seeds and let it finish popping.
6) Add the chopped onion and fry it and cover the lid and low the flame and keep it for another 3 minutes and when it turns brown add the grind paste.
7) Fry it for about 5 minutes till the masala gets fried.
8) Add 2 cups of water and let it boil, add salt, turmeric and add the chopped potatoes and let it get cook for 2-3 minutes.
9) Add the boiled eggs to the grave and mix it and let it cook for another 5 minutes and sprinkle the garam masal and your egg curry is ready to serve with Rice.

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