Thursday, June 10, 2010

Egg curry

Ingredients:

  • Eggs: 5
  • Oil: 2 tbsp
  • Onion: 1
  • Tomatoes: 3
  • Green chilies: 2
  • Ginger root (grated): 1 inch
  • Cumin seed: 1 tsp
  • Bay leaf: 1
  • Cumin powder: 1tsp
  • Garam masala: 1tsp
  • Turmeric powder: ½ tsp
  • Red chilli powder: ½ tsp
  • Salt to taste
  • Chopped fresh cilantro leaves for garnishing.

Method of preparation:

  • Hard boil the eggs.
  • Grind onions, tomatoes and ginger to fine paste.
  • Heat 1 tbsp of oil in a heavy bottomed pan.
  • Add the cumin and bay leaf.
  • When the cumin stops spluttering add the slit green chilies.
  • Add onion/tomato paste.
  • Roast to a light brown color till the paste thicken and leaves oil.
  • Add garam masala, jeera/cumin powder, salt, red chili powder and turmeric.
  • Stir well and let it cook on medium flame for about five minutes.
  • Peal the hardboiled eggs, cut them and add them with the gravy.
  • Reduce flame till the gravy thickens and coats all the eggs.
  • Garnish with cilantro.

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