Make Indian Egg Curry

This yummy curry can be made in a jiffy. It is also very easy, and can be made to the taste you want. To make this spicy dish, cook the eggs in oil, add tomatoes and other vegetables and serve over a steaming hot mount of basmati rice.

Ingredients

  • Tomatoes 1 Cup Chopped
  • Onions 1 Cup Chopped
  • Ginger-Garlic Paste 1 tsp
  • Green Chillies 4-5 Finely Chopped
  • Amchur/Dry Mango Powder 1 tsp
  • Tej Pata or Bay Leaves 1-2 (optional)
  • Zeera 1 Tsp
  • Zeera Powder 1 Tsp
  • Garam Masala 1 Tsp Optional
  • Coriander for garnishing Finely Chopped
  • Red Chilli powder 1 Tsp
  • Eggs 4 Boiled and peeled
  • Vegetable Oil 3 table spoons (You can also use Mustard Oil)
  • Turmeric 1 Tsp

Steps

  1. Rub 1/2 tsp tumeric over the boiled eggs so that the skin becomes yellow (optional)
  2. With a fork prick the skin of the eggs.
  3. Pour the oil into a wok. Let the oil get hot, but not steaming.
  4. Shallow fry the eggs on all the sides in this oil. The oil will splatter, and the egg will pop and sizzle, so exercise caution when doing this. Once the skin is golden brown, take the eggs out and put them on a paper towel covered plate.
  5. Lower the heat and add the zeera, tej pata and the left over turmeric. Once the zeera starts to sparkle, add the ginger garlic paste. Sauté and then add the onions and green chillies.
  6. Once the onions become a light golden brown add the tomatoes.
  7. Add the salt, the amchur powder, zeera powder and Sauté.
  8. When the tomatoes start cooking, put the fried eggs in. Cover and cook for 5 minutes, stirring occasionally.
  9. Once the tomatoes are cooked and oil collects on the sides. Take off the heat.
  10. Put it in a serving dish and garnish with coriander. Serve piping hot with rice or roti.

Recipe 2

  1. The ingredients remain the same, however, instead of boiled eggs we use uncooked sterilized eggs. And reduce the quantity of oil to 1 Tbsp.
  2. Pour the oil into a deep pan and heat up.
  3. Follow steps 5-7.
  4. Once the tomatoes are a bit cooked, add 1/2 a cup of water. Stir it properly.
  5. Break one egg after the other, in different parts of the pan, so that they don't overlap and become one big mass.
  6. Cover and let it cook. If you feel the gravy is becoming too dry or there is not enough water to cook the eggs, add more water.
  7. Let the eggs cook. It will need at least ten minutes. Once the outer cover is firm, just gently use your ladle to stir up the eggs and the gravy. Ensure that you don't break the eggs at any point.
  8. Once the gravy is thick and the eggs are cooked, take the pan off the heat and put it into a serving dish. Garnish with coriander leaves and serve with rice or roti!!



Tips

  • If you want to reduce the oil or don't like frying your eggs, you can put in the boiled eggs whole without frying. Just make sure you prick the skin so that the flavours can penetrate the egg.

Related Articles

  • Make Vegan Okra and Tomatoes
  • Prepare Spinach (Indian Dry Curry)
  • Make Indian Style Scrambled Eggs
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