Egg Curry

Egg Curry is a perfect dish for winters. Kids just love it with hot parantha or rice.

Ingredients

3 Boiled Eggs

Oil for frying eggs

For gravy

2 Medium sized onions (make paste)

2 medium tomato, make puree

1 tea spoon ginger paste

½ tea spoon garlic paste

1 finely chopped green chilli

½ teaspoon of red chilli

½ teaspoon turmeric power

½ teaspoon garam masala

½ teaspoon coriander powder

½ tea spoon jeera power (cumin)

1 cardamom

2 leaves of tejpatta (Bay leaf)

A small piece of cinnamon

Chopped coriander leaves

2 cloves

Salt to taste

1 tablespoon Oil

Method

Peel all the Eggs.

Pierce them with a fork

Heat oil in a Kadhai /wok.

Fry all eggs golden brown over a medium flame

Drain and keep aside.

Gravy

Heat oil in a pan. Add ginger & garlic paste to it. Stir it.

Add onion paste; cook it till the paste become golden.

Add green chilli and keep stirring it.

Now add the tomato puree to it and cook it till the oil separates.

Add bay leaves, cloves, cinnamon, cardamom, garam masala, coriander powder, turmeric powder, red chilli powder, cumin powder and salt to taste, and stir it well.

Now add water to it and cook for 8-10 minutes.

Cut the eggs lengthwise into two.

Arrange eggs in a dish.

Pour the gravy on the eggs.

Garnish them with chopped coriander leaves.

Serve while hot with parantha or rice