I love eggs in any form(not raw though 😆), boiled, half fry, sunny side up, omelette, frittata etc., and this spicy curry is my most favorite from my childhood. Its spicy, tangy and has this nice subtle aromatic taste. This can be prepared in a jiff and will become a favorite once you taste it.
You might wonder that anyone can prepare this curry and what’s so special in this one ? … You’re absolutely right with your POV. Trust me there’s this one secret ingredient which helps to stand my dish from other’s. Just keep going through the recipe and find out what’s that one secret ingredient. Follow me on Instagram , Facebook for more updates and let me know when you find out that secret ingredient.
So let’s get in to the process and the necessary ingredients
INGREDIENTS
Boiled eggs 6
Onion 1
Tomatoes 2
Green chillies 2
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves 1 sprig of leaves
Ginger garlic paste
Turmeric powder 1 tsp
Red chilly powder 1 tbsp
Salt to taste
Coriander powder 1 tsp
Garam masala 1 tsp
Cilantro handful chopped finely
Oil 1 tbsp & 3 tbsp
***And the secret ingredient which I add is
Chickpea flour 2 tbsp
PROCESS
Prep work
1. Boil the eggs, peel them and keep aside
2. Chop the onion and cilantro finely.
3. Slit the green chillies.
4. Blend the tomatoes coarsely/or chop them finely.
5. Give few pokes with a knife/fork on boiled eggs.
Making the curry
1. In a wide pan add 1 tbsp of oil, add 1/2 tsp turmeric powder, tsp of salt, tsp of chilly powder and add the boiled eggs and sauté them until golden brown and later transfer them to a plate and keep aside.
2. Now in the same pan add 3 tbsp of oil, once its hot add mustard seeds, cumin seeds, curry leaves, slit green chillies and let it splutter for a minute.
3. Now add in ginger garlic paste and fry until raw smell goes off and then add the finely chopped onions and sauté until golden brown.
4. Once the onions have turned golden brown, add the secret ingredient that is the chickpea flour and mix well to make sure no lumps have formed and fry until the raw smell of flour goes off.
5. Now time to add in some spices, turmeric powder, chilly powder, salt, coriander powder, pepper powder and give a mix and fry a min, then add 2 tbsp of water and fry for 2 more minutes.
6. Now add in chopped/blended tomatoes and give a mix and cover and cook for 5 min.
7. Once the starts to float on top add 1 and half cup of water and add the fried eggs which we keep aside, give a stir, cover and cook on low-medium flame for 5-10 min.
8. Reduce the water to your desired consistency, then finally add in some garam masala, chopped cilantro and give a stir.
9. Serve hot with warm rice/Hot pulkas/Paratha’s.
This is how we relished the Egg masala curry with some delicious hot KALE LACCHA PARATHA’S
TIPS & SUGGESTIONS
