|mustard seeds||1 teaspoon|
|ginger||1 piece (finely chopped)|
|garlic||3 – 4 (finely chopped)|
|garam masla||1/4 teaspoon|
|oil||1 – 2 tablespoon|
|for roasting and grinding|
|dry red chilly||3 – 4|
|cumin seeds||1/2 teaspoon|
|fennel seeds||1/2 teaspoon|
|coriander seeds||1 tablespoon|
|black pepper corns||1/2 teaspoon|
|grated coconut||3 tablespoon|
1. Boil the eggs, allow it to cool, remove the shells. Make small slits and keep it aside.
2. In a pan dry roast all the ingredients given under ” for roasting and grinding”. Roast it till you get a nice aroma. Transfer it to a plate and allow it to cool. Grind it to a smooth paste adding little water and keep it aside.
3. In another pan, heat oil and add mustard seeds. When it splutters, add curry leaves and saute it for a second.
4. Then add chopped onion and saute it till it turns slightly brownish in colour.
5. Now add ginger, garlic and greenchillies, saute again till the raw smell goes off. Now add the tomato paste/ chopped tomatoes. (I have added tomato paste). and saute till the oil gets separated.
6. Now add the ground paste, and leave it for some time till the oil separates.
7. Then add half a cup of water and let it boil. Now add garam masala, and salt and let it cook for another 5 to 10 minutes.
7. Finally add the boiled eggs and cook for another 1 – 2 minutes.
8. Garnish with coriander leaves.
9. Egg curry is ready to be served.
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Enjoy cooking and serving