How to make Manglorean Egg Curry -
Eggs cooked in a spicy spinach gravy.
This recipe is contributed by Member Ashvitha Shetty.
Main Ingredients : Eggs (अंडे), Spinach (पालक)
Cuisine : Mangalorean
Course : Main Course Egg
For more recipes related to Manglorean Egg Curry checkout Kolhapuri Egg Curry, Omelette Curry, Egg Macho, Kodi Guddu Pulusu . You can also find more Main Course Egg recipes like Palak Omelet, Omelette With Sprouts And Sev, Omlette Rassa, Omelette With Mushroom, Capsicum And Sprouts.
Manglorean Egg Curry Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Manglorean Egg Curry Recipe
Eggs boiled and peeled 4
Spinach 1 tablespoon
Ginger paste 2 teaspoons
Garlic paste 4 teaspoons
Onion finely chopped 2 medium
Tomato finely chopped 1 large
Kashmiri red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Cumin powder 1 teaspoon
Coriander powder 2 teaspoons
Salt to taste
Spinach blanched and pureed bunches 2 medium
Fresh cream 1/4 cup
Method
Step 1
Heat oil in a non stick pan. Add ginger paste, garlic paste and sauté for half minute.
Step 2
Add onions and sauté till golden brown. Add tomatoes and sauté till oil separates.
Step 3
Add red chilli powder, turmeric powder, cumin powder, coriander powder and mix well.
Step 4
Add two cups water and mix well. Add salt. Once the water comes to a boil, add spinach puree and mix well.
Step 5
Cook for two minutes. Add fresh cream and mix well.
Step 6
Halve the eggs vertically and add to the gravy. Mix lightly and cook for two minutes.
Step 7
Serve hot.
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