Simple Egg Curry Restaurant Style
This homestyle egg curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.
Ingredientsfor 2 servings
- 4 nos Egg
- 2-3 nos Garlic
- 1 inch Ginger
- 2 medium Onion
- Tomato 1 medium
- 2 nos Green chillies
- 1/2 tsp Turmeric powder
- 1 Spoon Egg masala
- Curry leaves, a few
- 1 tbsp Oil
- 1/2 cup Water
Preparation
Step 1
Boil the eggs. Take a tawa,put the oil, cook chopped ginger, garlic n green chillies.
Step 2
Now cook onion until it becomes light in colour.
Step 3
Now put tomatoes and let it cook till the water from onion and tomatoes comes out.
Step 4
Put the masala as per instruction and add water.
Step 5
Once it starts to boil add the eggs onto in. Remember to give a slit in the middle of the eggs.
Step 6
Put the curry leaves and close with a lid for two minute and turn off the gas.
Step 7
Serve it with phulkas or chappathi.your dish.
Tip
Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.
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