Egg Curry

Ingredients:

  

6 boiled eggs or you could shallow fry the boiled egg its optiona2 medium sized potatoes peeled and chopped lengthwise

1 tbsp oil

½ t/s turmeric powder

few curry leaves

1 small onion chopped finely

1 tbsp sugar

1 tbsp ginger-garlic paste

1 cup water Or as consistency required

Red Paste:1 tbsp oil

5 dried Kashmir chilies

2 medium sized onion

2 t/s poppy seed (khuskhus)

3 t/s coriander seed

1 t/s fennel seed

1 t/s cumin seed

2 green cardamom

5 to 6 peppercorn

2 to 3 cloves

2 cinnamon stick

2 tbsp coriander leaves

½ cup desiccated coconut

1.5 tbsp fresh grated coconut

salt as per taste

    Method:

Firstly boil eggs in hot water for 12 mins Or until cooked. Check this link how to cook eggs to perfection.

Shallow fry boiled eggs with little oil until light brown from both the sides. Slit length wise from center. Frying egg is optional.

Take some oil in a pan on medium heat. Saute coriander seed, fennel seed, cumin seed, cinnamon, cloves, peppercorn, red chilies, cardamom, onion, poppy seed, coriander leaves and desiccated coconut. Fry until onion change color to light brown in color.

Grind the roasted mixture with little water until smooth paste if formed.

Now add fresh grated coconut. Saute for 2 mins.

Take a wok / vessel add oil. Once oil is add curry leaves and the chopped onion.

Once onion is light brown add the red paste. Add turmeric powder and sugar.

Saute until gravy slightly thicken and leaves oil.

Add ginger-garlic paste and stir nicely.

Time to add potatoes. Add water and salt for seasoning.

Lastly add water and fried boiled egg.

Cook until potatoes are boiled.

Check taste and alter if any spices required.

Serve egg curry hot with rice Or pao.