Egg Curry

READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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