Egg Curry
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Ingredients:
2 tablespoons Oil
1 teaspoon Cumin Seeds/Jeera
1 teaspoon Brown Mustard Seeds/Rai
1/2 teaspoon Fenugreek Seeds/Methi
3 whole Dry Red Chilies (optional)
2 1/2 cups Onion - finely chopped
1 large stem Curry Leaves – stripped off leaves and discard stem
1 tablespoon Ginger - grated or finely chopped
1 tablespoon Garlic - crushed or finely chopped
2 teaspoons Red Chili Powder (adjust to taste)
1 teaspoon Turmeric Powder
1 1/2 teaspoons Garam Masala Powder
2 1/2 tablespoons Tomato Paste
8 Hard Boiled Eggs – shell removed and cut 3 to 4 slits through egg whites
1/2 cup Coconut Milk
Salt to taste
1/4 cup Cilantro - roughly chopped
1 Jalapeno or any Green Chili - cut in chunks
Directions:
- Add oil in a large pot over high heat. Once hot, add cumin seeds, mustard seeds, Fenugreek seeds and dry red chili.
- Once mustard seeds start to pop, add onion, a pinch of salt and cook stirring occasionally for few minutes until onion is translucent.
- Add curry leaves and continue cooking until onion starts to turn light golden color.
- Reduce heat to medium, add ginger, garlic and cook for further minute till fragrant.
- Add red chili powder, turmeric powder, 1 tsp garam masala powder and cook for few more seconds.
- Add tomato paste, cook for few seconds and add about 1 cup of water. Stir well, reduce heat to low, cover and cook for 5 to 10 minutes.
- Add boiled eggs, salt to taste, mix well and cook covered for another 5 to 10 minutes adding some water if required.
- Add coconut milk and continue cooking covered for about 5 more minutes.
- Make necessary adjustments to consistency of the gravy by adding more water if required. Garnish with cilantro, jalapeno and remaining 1/2 tsp garam masala powder. Cover the pot and leave it covered for 5 minutes. Mix once before serving.
