Wednesday, December 17, 2014

Fried Egg Curry


Boiled eggs: 4
Cooking oil: 2 tsp.
Mustard seeds: 1/2 tsp.
Fennel seeds: 1/2 tsp.
Onion (chopped): 1
Ginger-garlic paste: 3 tsp.
Tomato puree of 1 tomato
Asafoetida: 1 pinch
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Garam masala: 1/2 tsp.

  1. Boil eggs adding a little salt in the water. Peel and make small slits in the eggs (3-4 slits in each egg) and keep aside. To get how I boil eggs, read here: How to make perfect hard boiled eggs.
  2. Heat oil in a pan and add the boiled eggs to the pan. Fry the eggs from both sides until golden brown. Remove from the oil and keep aside. 
  3. Heat the same oil again and temper the mustard seeds. Add fennel seeds and add onions after 10 seconds. Fry until the onions are transparent.
  4. Add ginger-garlic paste and tomato puree. Add salt, turmeric, red chilli powder, asafoetida and garam masala. Mix well and let cook until the masala starts leaving oil on the sides.
  5. Add a cup of water, mix well and let cook on medium flame till gravy thickens. Add the eggs, mix well and turn off the heat. Cover for 10 minutes. Remove cover and serve hot.

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