Boiled Egg Curry – 1

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My father and brother are fond of eggs. Apart from the regular omelettes and boiled eggs, I try to make assorted curries with eggs to have at lunch or dinner. This is a recipe similar to the one my mother used to make and is great with both rice and roti.

Ingredients

1. Eggs – 6
2. Tomatoes – 2 Medium
3. Onion – 3 Medium
4. Ginger-Garlic Paste – 2 tbsp
5. Coriander Powder – 2 tsp
6. Cumin Powder – 1 tsp
7. Garam Masala – 1 tsp
8. Red Chilli Powder – 1/2 tsp
9. Turmeric – 1/4 tsp
10. Oil – 2 tbsp
11. Finely Chopped Coriander Leaves – 1 tbsp
12. Salt to Taste

Method

1. Boil the eggs till they are hard boiled.
2. Peel, cut in halves, and set aside.
3. Peel and dice the onion.
4. Grind to a smooth paste.
5. Puree the tomatoes.
6. In a kadai, heat the oil.
7. Add the onion and ginger-garlic pastes.
8. Fry for 5 to 7 minutes.
9. Add tomato puree and sauté for 3 to 5 minutes.
10. Add red chilli, coriander, cumin, and turmeric powders.
11. Mix well and sauté for 2 minutes.
12. Add about 1 Cup water and salt.
13. Simmer till the gravy thickens.
14. Gently place the boiled egg halves in the gravy, sunny side up.
15. Cover with some gravy and let simmer.
16. Garnish with freshly cut coriander leaves.
17. Serve hot with rice or roti.

Tips

• You could lightly fry the whole boiled eggs in some oil, before halving them. 🙂