Egg Curry Recipe

​Ingredients (240 ml cup used)

4 boiled eggs
2 tbsp. Oil
½ tsp. cumin
¾ tbsp. ginger garlic grated or paste
1 ½ cups chopped onions
1 green chili slit (optional)
Salt as needed
¾ to 1 cup chopped tomatoes or ½ cup tomato puree
½ tsp red chili powder (skip or use less if your spice powder has chili powder in it)
¾ to 1 tsp garam masala powder (sambar powder or any spice powder, adjust to suit your taste)
1 sprig curry leaves or mint leaves or ½ tsp kasuri methi or 1 bay leaf
¼ tsp. pepper powder (optional)

How to make the recipe:

1. Boil eggs and remove the shells. Make 2 light incisions on all of them and set aside.

2. Heat 1 ½ tbsp. oil in a pan, add cumin. When it begins to splutter, add ginger garlic. Fry till the raw smell goes off.

3. Add onions, sprinkle salt.

4. Fry till the onions turn golden or lightly brown.

5. Add tomatoes. Fry till they turn mushy and soft. Tomatoes should completely melt off and blend well with onions.

6. Add red chili powder, garam masala, turmeric and fry for about 3 to 5 minutes. The mixture should turn aromatic. You shouldn’t smell anything raw in the mixture now.

7. Add eggs and curryleaves or mint or kasuri methi to the onion tomato mixture and fry for about 2 minutes. To make an andhra style curry, you can add curryleaves at step one or step 7

8. Add water as needed and cook till it thickens. Check salt and spice.

This pairs well with simple plain rice, plain paratha, roti or even with bread.

Method 2 of making smooth creamy anda masala

7. The following steps are optional and go ahead if you wish to have a smooth gravy. Follow till step 6, cool the onion tomato mixture from step 6. Grind to a smooth paste with very little water.

8. Add the rest of half tbsp. oil to the pan, add eggs and fry for 2 to 3 minutes. You can even add your favorite whole spices like cardamom, 2 cloves, small cinnamon stick, shahi jeera and bay leaf. Sauté them. I did not use any.

9. Add the ground paste and fresh curryleaves or mint leaves. Fry for 2 to 3 minutes. Be careful it may splash a bit, guard yourself with the lid.

10. Add little water to bring the gravy to a consistency. Bring it to a boil. Simmer for 3 to 4 minutes till the gravy thickens. Off the stove. Garnish with coriander leaves.