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Main Ingredients | Eggs, Medium onions |
Cuisine | Indian |
Course | Main Course Egg |
Prep Time | 16-20 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Simple Egg Curry
- 8 Eggs
- 2 Medium onions sliced
- 6-8 cloves Garlic
- 3/4 cup Fresh coconut scraped
- 1 1/2 tablespoons Oil
- 2 teaspoons Cumin seeds
- 2 Green chillies slit
- 1/2 teaspoon Turmeric powder
- 1 1/2 teaspoons Red chilli powder
- 2 teaspoons Coriander powder
- to taste Salt
- 2 tablespoons Fresh coriander leaves chopped
Method
- Heat a non-stick pan, add onion and garlic and dry roast till golden brown, transfer onto a plate. Add coconut to the same pan and dry roast till golden brown. Take the pan off the heat and let it cool.
- Transfer the roasted coconut, onion and garlic into a blender jar, add a little water and blend to a fine paste.
- Heat oil in a deep non-stick pan, add cumin seeds, and let them change colour. Add green chillies, mix and sauté.
- Add the ground paste and mix well. Cover and cook for 5-10 minutes.
- Add turmeric powder, red chilli powder and coriander powder, mix well and saute for 2-3 minutes. Add salt, mix well and saute, stirring occasionally, for 3-4 minutes or till the oil separates.
- Rinse the blender jar with 1 cup of water and add to the pan, mix well, cover and cook till the mixture comes to a rolling boil.
- Add 1 tbsp of coriander leaves and mix well. While the mixture is boiling, break the the eggs one by one directly into the gravy. Cover and cook for 5-10 minutes.
- Transfer into a serving bowl, garnish with remaining coriander leaves and serve hot.
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