|eggs (hard boiled)||4|
|green chilly||2 – 3|
|ginger garlic paste||1 tablespoon|
|turmeric powder||1/4 teaspoon|
|red chilly powder (kashmiri)||1 tablespoon|
|fennel seeds||1/2 teaspoon|
|garam masala||1/4 teaspoon|
|pepper powder||1/4 teaspoon|
1. Boil egg with 1 teaspoon salt, make some slits vertically over the eggs and keep them aside. Heat oil in a pan, shallow fry the boiled eggs, turning it frequently for a couple of minutes, or until they start to turn brown and set it aside.
2. Heat oil in a pan, add fennel seeds, followed by sliced onion, green chillies and curry leaves. Saute it for 7 – 8 minutes.
3. Add ginger garlic paste and saute again for some time till the raw smell goes off.
4. Now add all the dry powders, turmeric powder, red chilly powder, pepper powder and saute again for some more time.
5. Now add chopped tomatoes and saute it till tomatoes are smashed well and oil starts separating.
6. Add 1/4 cup of water if the mixture is very dry. Now add garam masala and mix well.
7. Add the fried eggs to the curry and gently toss it so that the eggs don’t break and crumle.
8. Cover it and cook on low flame for another 4 – 5 minutes.
9. Stir them occassionally. After 5 minutes, turn off the heat.
10. Egg curry is ready. Serve it with appam or chapathi.
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Enjoy cooking and serving