Active Cooking with RJ Vijaya – Azeema Cooks Up a Special Egg Curry


Azeema, a homemaker and a cooking enthusiast from Bengaluru, experiments with new dishes in her kitchen regularly. One of her experiments produced this delectable Egg Curry. The gravy of this dish, she says, is versatile – the same mix can be used for chicken, mutton, potatoes, mushrooms and other dishes!


 Onion
 Garlic
 Ginger
 Curry leaves
 Green Chillis
 Coriander leaves
 Coriander powder
 Cumin and pepper powder
 Cardamom
 Cloves
 Cinnamon
 6 eggs
 6 tomatoes
 Red chilli powder
 Salt



 Grind the onion, ginger and garlic to a paste in a mixer-grinder. Pulp the tomato into a paste separately.
 Fry the boiled eggs till they turn brown in colour and keep them aside.
 Deep fry the chopped onions with a little cardamom, some cloves and cinnamon. Once it turns brown in colour, add in the curry leaves and green chillies.
 Then, add the ground paste and the preferred amount of red chilli powder.

 Add in turmeric powder, some coriander powder and half-a-teaspoon of cumin and pepper powder along with the preferred amount of salt.
 Now, add the chopped tomatoes and the tomato paste. Fry the mix for some time.
 Based on the required consistency, pour in some water. Bring it to a boil.
 Then, add the fried eggs and keep cooking for about 10 minutes. Add a few coriander leaves.

Once it’s done, serve this yummy gravy with some piping hot rice. Chapattis or ragi mudde will also be great accompaniments.

Listen in…


Written by Deepika Pishey.

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