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| Main ingredients | Eggs, Cucumber, Onion, Tomato, Onion-tomato masala, Tomato ketchup, Fresh coriander sprigs, Frozen paranthas |
| Cuisine | Indian |
| Course | Main course eggs |
| Prep time | 5-10 minutes |
| Cook time | 20-25 minutes |
| Serve | 2 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 3 eggs
- ½ medium cucumber
- 1 medium onion
- 1 medium tomato
- 1¼ cups onion tomato masala
- 2 tablespoons tomato ketchup
- 4-5 fresh coriander sprigs
- Salt to taste
- 4 frozen paranthas
Method
- Heat a pressure cooker, add sufficient water and eggs and close the lid. Cook on medium heat till the pressure is released once.
- Slice cucumber, onion and tomato into roundels for salad and keep them on a plate.
- Heat a non-stick pan, add onion tomato masala and cook till it is heated through.
- Add sufficient water to get the correct consistency, mix well and cook for 4-5 minutes.
- Open the cooker once the pressure settles completely. Add water and allow the eggs to cool down. Drain and peel the eggs.
- Add ketchup to the curry in the pan. Chop coriander sprigs and add to the curry.
- Halve the eggs and add to the curry. Add salt and mix well. Cook for 2-3 minutes.
- Heat a non-stick tawa and cook the frozen paranthas till done.
- Transfer the curry into a serving bowl and serve hot with paranthas.
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