Dry egg curry

Indgedients

 

Eggs 6 hard boiled and deshelled

Onion 1 and 1/2 medium sized sliced

Tomato 1 and 1/2 medium sized chopped

Green chilli 3 or 4 slit

Ginger 1/2” piece chopped and crushed

Garlic 4 or 5 cloves crushed

Turmeric powder 1/2 + 1/2 tsp

Red chilli powder 1/2 + 1 tsp

Garam masala powder 1/2 tsp

Salt 1 tsp or as per taste

Sugar 1/4 th of a tsp

Oil 2 + 2 tbsp

 

Procedure

 

  • heat 2 tbsp of oil in a kadhai at medium flame. Once hot add 1/2 tsp each of turmeric and red chilli powder and mix with the oil. Now add the eggs one by one and fry them for about a minute
  • the eggs will turn golden yellow in colour. Do not over fry the egg or its outer layer will become hard. Now remove the eggs from the kadhai and keep aside
  • add the remaining 2 tbsp oil in the kadhai and increase the flame to medium high. Now add the sliced onion and fry till they turn golden brown
  • then add the chopped tomatoes and the green chilli and fry them along with the onion. Keep frying till the tomatoes get well cooked and mushy
  • at this point add the crushed ginger and garlic and saute till the raw smell of the ginger garlic disappears
  • then add the remaining turmeric and red chilli powder, salt and sugar and mix well with the masala
  • then add about 3/4th of a cup of water, mix well with the masala and cover. Reduce the flame to medium low and let the gravy cook for about a minute
  • now remove the cover check the salt of the gravy and add the fried eggs to the gravy. Give it a good mix and again cover and cook for another minute
  • now remove the cover and increase the flames to medium high. Now keep on stirring the egg gravy at regular intervals untill most of the liquid dries up, as it is a dry egg curry
  • now add the garam masala powder, give it a good mix and switch off the flames. Cover and let it rest for about a minute and serve hot with plain rice or pulao.
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