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!
Cumin and pepper powder
Red chilli powder
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.
Written by Deepika Pishey.