Gayathri Kumar
| 1 minute to read
Egg Curry
00:20
Eggetarian
584kcalProtein
38gmFat
40gmCarbs
17gmIngredients
Egg 6
- Tomato 100 gm
- Onion 150 gm
- Coconut Oil 10 gm
- Red Chilly Powder 1 tsp
- Coriander Powder 1/2 tsp
- Cumin Powder 1/4 tsp
- Black Pepper powder 1/4 tsp
- Salt To taste
- Curry Leaves a sprig
- Coriander Leaves for garnish
Direction
Step-1
Grind together 1/4 onions and tomato to a fine pulp.
Step-2
Heat oil and add finely chopped remaining onions and curry leaves and saute on medium flame until golden.
Step-3
Add the puree and enough water to make gravy.
Step-4
Add all the spice powders and salt and cook for a minute.
Step-5
Boil and peel eggs. Make a slit across the eggs without slicing them into two.
Step-6
Add those eggs to the gravy, cover and cook for five minutes.
Step-7
Garnish with coriander leaves and serve hot with rice or roti.
