Monday, May 4, 2009

Spicy Egg Curry

This is an absolute delight and simple dish to prepare. This is an great dish it goes with anything you name it like rice, parota, appam and even as a side dish for briyani. I made this dish for kerala parota and it was a great treat. I opted to prepare this dish as I was lazy and this sure was a easy and quick. I served this dish with frozen kerala parota and it turned out to be a wonderful dinner. Here is the recipe for egg curry.

Egg - 4
Onion Chopped - 1 medium
Tomato chopped - 1
Green Chilies - 3 slit
Coriander Powder - 2 tsp
Chili Powder - 1/2 tsp
Garam masala - 1tsp
Turmeric Powder - 1/4 tsp
Cumin Seed - 1tsp
Ginger Garlic paste - 1&1/2 tsp
Coconut - 1/2 cup
Oil - 3 tsp
Salt as required

Boil the egg and peel , make sure you peel it when it is still hot otherwise it would be hard to peel. Make 2 to 3 shallow slits on the egg so the egg can absorb the masala and set aside. Grind the coconut and keep aside. In a pan heat oil and add the cumin seed, when it splutters add onion and fry for 5 mins. Add ginger garlic paste and mix well. Add tomato and green chilies and cook till the tomato is well done. Now add all the masala powders one by one and fry well by sprinkling little water. Close and cook until the raw smell of the masala is gone. Add the egg and give a good mix and last add the coconut and close and cook for 5 mins, add water according to the consistency you need. Garnish with cilantro. Serve hot with parota, rice or chapati.

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