Egg Curry

How to make Egg Curry

Eggs are staple part of my cooking. We love egg omelets, masala scrambled eggs, sunny side ups.. but the egg curry is a lip smacker!! Egg curry could be enjoyed with Indian bread(roti), bread loaf or rice. This curry will serve 2.

Here is what we need -

• 4 hard boiled eggs
• 2 medium size onions
• 1 small tomato
• a small piece of ginger
• 4 cloves of garlic
• 2 cloves
• 1 bay leaf
• 3 black peppers
• 1 small portion of Cinnamon stick
• 2 tbs dry coconut
• 4 tbs oil
• red chili powder
• salt per taste
• cilantro
• garam masala powder

What's Next -

Chop onion, garlic, ginger and tomato in small pieces. Heat pan with 2 tbs of oil. Add cloves, black peppers, Cinnamon stick and a bay leaf. The aroma of these spices will fill in your kitchen. Don't worry you can use air freshener :-) ... As soon as bay leaf turns it's color add chopped vegetables to it except tomato. Let onion change its color to golder brown (If you add tomato first the gravy will not have that perfect red/brown color you are looking for) then add tomato. In a few minutes tomato will start oozing out its liquid. add dry coconut. switch off the stove & let it cool down.

Meanwhile hard boil your eggs. I have a microwavable egg boiler which takes 10 minutes to hard boil the eggs.

Grind above mixture to a very smooth paste using a very little water. Heat remaining 2 tbs of oil in the same pan. Immediately add red chili powder; make sure it doesn't burn though. Adding red chili powder on the hot oil will give a nice red layer of oil on your curry. Add the paste to it. cover the pan and let it cook for 5 minutes. Add garam masala powder.

You can just add boiled eggs to the gravy or coat eggs following way -

break 1 egg; add salt & just whisk. Dip boiled egg to it and fry it in the pan. It will have nice egg coating.

 Garnish it with cilantro.