Egg Curry

 Cook Time           Servings 

     25 Min                      4       

Here's a simple and flavourful recipe for Egg Curry, a popular dish that pairs well with rice or bread.

Ingredients

• For the Curry:
• 4-6 hard-boiled eggs
• 2 tablespoons oil (vegetable or coconut)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1-2 green chilies, slit (adjust for spice)
• 1 teaspoon ginger-garlic paste
• 2 medium tomatoes, pureed or finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala (optional)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Prepare the Eggs:
• Hard boil the eggs (about 10-12 minutes)in Navarasa Master Chef or Steamer Cookpot, then cool them in cold water. Peel and set aside. You can lightly score the eggs with a knife to help them absorb the curry Flavors.
2. Make the Curry:
• In a Navarasa Tri-Ply Kadai, heat the oil over medium heat. Add mustard seeds and let them splutter, followed by cumin seeds.
• Add the chopped onions and sauté until they turn golden brown.
• Stir in the green chilies and ginger-garlic paste. Cook for about a minute until fragrant.
• Add the tomato puree or chopped tomatoes. Cook until the oil separates from the mixture, about 5-7 minutes.
• Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for a few more minutes.
3. Add the Eggs:
• Gently add the boiled eggs to the curry. You can cut them in half or leave them whole. Stir carefully to coat the eggs with the spice mixture.
• If the curry is too thick, add a little water to reach your desired consistency. Let it simmer for 5-10 minutes.
4. Finishing Touch:
• Stir in garam masala, if using. Adjust salt and spices to taste.
• Garnish with fresh coriander leaves.
5. Serve:
• Serve hot with steamed rice, roti, or naan.

Enjoy your delicious Egg Curry !