Ingredients

The following ingredients have 4 Servings
  • Eggs – 4
  • Onion – 1 big (finely chopped)
  • Ginger Garlic paste – 1 tsp
  • Green Chilies - 2
  • Red Chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Garam Masala Powder – ½ tsp
  • Coriander leaves – for garnish
  • Salt – to taste
  • For Masala
  • Small Onions – 3 or 4
  • Tomato – 1 chopped roughly
  • Coconut – 1/2 cup
  • Fennel seeds – 1/2 tsp
  • For Tempering
  • Oil – 3 tsp
  • Mustard seeds – 1 tsp
  • Curry leaves – few

Instruction

  • Grind all the ingredients under ‘For Masala’ to a smooth paste with some water.
  • Heat oil in a kadai, temper with mustard seeds and curry leaves.
  • Add finely chopped onion and saute for 2-3 minutes till it becomes golden brown.
  • Add ginger-garlic paste, slit green chilies and turmeric powder. Saute for a minute.
  • Add red chili powder, coriander powder and the ground masala paste. Mix together and cook for couple of minutes.
  • Add about 2 cups of water and required salt. Bring to a boil.
  • Once it boils, reduce the flame to simmer and break open the eggs and drop into the gravy.
  • Leave it undisturbed for the next 5-7 minutes. Cover with a lid and simmer.
  • Once the eggs are cooked firm, add garam masala and finely chopped coriander leaves. Mix together and switch off. Tasty egg curry is ready to serve.