This is a quick and easy Egg Curry which my Grandmother and Mom used to make. In this recipe, the Egg is directly put into the gravy. There is no need to boil the Egg. And no grinding is required to make the gravy. 😛 Yet it is a very tasty curry which goes well with rice and rotis ! 😯
I am sending this recipe to the event Grindless Gravies being hosted by Sra of whenmysoupcamealive.
Ingredients
Eggs – 6
Onions -2 sliced
Ginger -1″ chopped
Garlic – 4 chopped
Green chillies – 4 slit
Curry leaves – 1 sprig
Tomatoes – 2 chopped
Mustard seeds – 1/2 tsp
Chilly powder – 1 tsp
Turmeric powder – 1/2 tsp
Pepper powder – 1 tsp
Garam masala – 1/2 tsp
Vinegar – 1 tbsp
Water – 2 cups
Salt – to taste
Oil – 2 tbsp
Method
Heat oil in a large pan and add mustard seeds. When it splutters, add onions, ginger, garlic, green chillies and curry leaves. Fry till the onions turn light brown. Add the chilli powder, turmeric powder, pepper powder and garam masala. Fry for few seconds and add the tomatoes and salt. Fry till the tomatoes are soft. Now add 2 cups of water and let it boil. Add the vinegar and mix well. Break each egg and put it gently into the gravy. Do not put one on top of the other. Close the lid and cook on medium flame for about 15 minutes. By then the eggs would have cooked well. Open the lid and allow to boil for one more minute. When the gravy is thick, put off the fire. Serve hot! 🙂
