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Egg CurryEgg curry made from boiled eggs is rich and spicy dish with gravy. Reduce the quantity of chilies to make it less spicy. Ingredients you will need to make this dish: Eggs (ande) : . . . . . . . . . . . . . six to eight Coconut milk (narial) : . . . . . . . . . 1/2 cup Onion (pyaj) : . . . . . . . . . . . (medium) two Tomatoes (tamater) : . . . . . . . . . . . . two Ginger paste (adrak) : . . . . . 1 table spoon Garlic paste (lasoon) : . . . . 1 table spoon Green chilies (hari mirchi) : . . . . . . 3 to 4 Red chili powder (lal mirchi) : 2 table spoon Pepper powder (kali mirchi) : 1/2 tea spoon Coriander powder (dhania) : 3 tea spoon Cumin powder (jeera) : . . . . 1 tea spoon Turmeric powder (haldi) : . . 1 tea spoon Garam masala powder : . .1/2 tea spoon Curry leaves (kadi patta) : . . . . . . 6 to 8 Oil (tel) : . . . . . . . . . . . . . . . . 2/3 cup Coriander leaves (hara dhania) Salt (namak) as per your taste Boil eggs in water till done. Peel it and cut it vertically in half Cut onions in four parts and fry it in 1 table spoon oil till it is just transparent. Add chopped tomatoes and fry for one to two minutes. Grind onion and tomatoes to make paste. Take oil in frying pan and heat it. Add curry leaves, ginger, garlic paste, vey finely chopped green chilies, red chili powder, coriander powder, cumin powder and salt. Fry for one to two minutes and then add turmeric powder, garam masala powder and pepper powder. Fry for half a minute and add onion tomato paste and coconut milk. Cook for two minutes and then add one cup of water. Add boiled eggs and cook it on slow flame for eight to ten minutes. Garnish egg curry with coriander leaves. Enjoy with roti, chapati, butter nan or steamed rice. Also try this recipe - Egg Korma Return back to Home Page from Egg curry
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