• Egg Curry

  Filed under Non Veg. Egg

  Ingredients

  Eggs – 6 (boiled and shell removed)

  1. Coconut – 1/2 (Grated)
  2. Khus Khus – 1/2 Teaspoon
  3. Garlic – 1 Full pod
  4. Ginger – 2 Inch Piece
  5. Somph – 1/2 Teaspoon
  6. Pottu Kadalai – 1 tablespoon
  7. Red Chillies – 10
  8. Dhania powder – 1 Tablespoon
  9. Chilli Powder – 2 tablespoon

  Big onion – 200 Gms (4)
  Green chilli – 5
  Curry leaves – A few
  Coriander leaves – A small bunch
  Salt – To taste
  Cinnamon Powder – A small pinch
  Cloves – 4
  Bay leaf – 1
  Turmeric powder – 1 Teaspoon

  Method

  Heat a frying pan with a little oil. Fry items 1-9 till the raw smell goes.
  Grind it in a mixie to a fine powder.
  Heat the vessel with ghee or oil, add somph and curry leaves, bay leaf, cinnamon and cloves.
  The add split green chilli, and cut onions. When the onions are slightly browned add tomatoes.
  When tomatoes are cooked, add turmeric powder and ground masala, cook well till masala gets cooked and is mixed with onion and tomatoes, add salt to taste.
  Now add 600 ml (3 Glasses) of water and when the curry boils well, add and shelled eggs slightly cut one side just for the masala to go in.
  Remove from fire, add juice of one lime add cut coriander leaves.

  Variations:

  You can make the same curry. Keep it in a flat dish on the fire, when the curry boils break eggs one by one to form bulls’ eye. Slowly keep moving the bulls – eyes to the side and add next egg. Remove from fire. Add cut coriander leaves lemon juice of 1 lime.

  In the same curry you can add egg omelette cut into diamond shaped pieces boil for a few minutes and remove.

  Tagged as: Chettinad, cook, cooking, cuisine, Curry, dish, Egg, food, india, Indian, masal, masala, masalai, masale, recipe, recipes, side, tamil
  
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