Egg Chikky Porichathu
Kerala-style dry fry where egg is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.
Ingredientsfor 3 servings
- Egg 4 or 5
- Onion 2
- Green chilly 2
- Curry leaves 1 sprig
- Ginger 1 tsp
- Tomato half
- Turmeric powder half tsp
- Chilly powder 1 tsp
- Salt, to taste
Preparation
Step 1
Heat a pan.
Step 2
Add oil when its hot.
Step 3
Next, add onion ginger, garlic, green chilly and curry leaves to it.
Step 4
When its brown.
Step 5
Add turmeric powder and chilly powder.
Step 6
Cook it, stirring well and add egg and salt.
Step 7
Give it a good stir.
Step 8
Stir continuously until it gets fried well and cooked.
Step 9
Add tomato to it.
Step 10
Give it a good stir and close the pan and off the flame.
Step 11
Our dish is ready to serve.
Tip
A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.
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