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Egg Curry Recipe | No Coconut Boiled Egg Gravy | Onion Tomato based egg Curry

Simple Egg Curry Recipe
Today I am sharing a very simple and quick egg gravy recipe made using tomato and onion as the base. I used canned tomato paste as the main ingredient which saves lot of time. You can use freshly ground tomato puree also. Here i have not added any coconut. If you want more gravy, you can also use coconut paste. But adjust the spices accordingly. This is one of my favourite dish as it taste great and saves my time in the morning.
No Coconut Boiled Egg Gravy

Egg Curry

Recipe Cuisine: Indian | Recipe Category: Kuzhambu
Prep Time: 5 mins | Cooking Time: 20 mins | Serves: 4

Ingredients:

Egg - 4
Onion - 2
Tomato paste - 3 tblspn(or puree of 3 tomatoes)
Green chilli - 3
Ginger garlic paste - 1 tblspn
Chilli powder - 1 tsp
Coriander powder - 2 tblspn
Cumin powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric - 1/4 tsp
Salt - to taste
Mustard seeds - 1 tsp
Curry leaves - a sprig
Oil - 2 tblspn

Method:

Boil the eggs adding little salt, remove its shell and keep aside.

Heat oil in a pan, crackle some mustard seeds and add in slitted green chillies, finely chopped onion and curry leaves. Stir fry till the onions becomes translucent.

Add in ginger garlic paste and sauté till raw smell is gone. Add in coriander powder, chilli powder, garam masala, turmeric and salt to taste. Saute for a minute.

Then add the tomato paste. If adding fresh tomato puree cook till the water evaporates and raw smell of tomato is gone. Then, add the 1 to 2 cups of water.

Make slits in egg lengthwise and add to the gravy. Cook for 5 to 10 minutes and switch off the flame.

Serve with hot rice, chapati, idli or dosa.

Note:
  • I have used store bought canned tomato to make the process quicker. You can puree the tomato and use. Make sure to cook the tomato till the raw smell is gone.
Pictorial:
Egg_Curry_Step1
Keep all your ingredients ready
Egg_Curry_Step2
Boil the eggs adding little salt, remove its shell and keep aside.
Egg_Curry_Step3
Heat oil in a pan, crackle some mustard seeds
Egg_Curry_Step4
Add in slitted green chillies
Egg_Curry_Step5
Add finely chopped onion and stir fry till it becomes translucent. Add in ginger garlic paste and saute till raw smell is gone
Egg_Curry_Step6
Add in coriander powder, chilli powder, garam masala, turmeric and salt to taste.
Egg_Curry_Step7
Saute for a minute.
Egg_Curry_Step8
Then, add the tomato paste. If adding fresh tomato puree, cook till the water evaporates and raw smell is gone
Egg_Curry_Step9
Mix well
Egg_Curry_Step10
Add in 1 to 2 cups of water
Egg_Curry_Step11
Cook for 2 minutes
Egg_Curry_Step12
Remove the shells and make slits in the egg lengthwise
Egg_Curry_Step13
and add to the gravy
Egg_Curry_Step14
Cook for 10 to 15 minutes and switch off the flame
Onion Tomato based egg Curry
Serve hot with white rice, jeera rice, chapati or dosa!

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