Egg Curry

READY IN: 45mins
Recipe by Charishma_Ramchanda

This recipe is from the 'Thursday' magazine. It was submitted by Rekha J.S. I'm posting it here in response to a request. I haven't personally tried it, so, I dont know how it tastes, but this is what the person who submitted this recipe has to say about it: " Egg curry, prepared in this novel way, will certainly elevate your culinary skills. So give it a try and be the kitchen queen!"

Top Review by Bonnie bonbon

de.licious. took a bit longer to cook on the electric stove, probably extra 10 minutes. made me feel like a 'kitchen goddess' :c)

Ingredients Nutrition

Directions

  1. Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside.
  2. Heat oil in a skillet.
  3. Add the chopped onion and saute.
  4. Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste.
  5. Add 1 big cup of water.
  6. Cook on low flame for 5 minutes.
  7. Break eggs into it.
  8. Cover.
  9. Allow to cook on low flame for 5 minutes.
  10. Turn each egg carefully and allow it to cook for another 5 minutes on low flame.
  11. Garnish with corriander leaves and serve hot with hot rotis.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a