Chettinad Egg Curry

Egg is a really versatile ingredient you can make so many things with it , it can be eaten as a snack , appetizer, sabzi, stir fry etc..Here is quick and easy egg curry that you can prepare and serve as a side dish with roti/chapati or rice.

Souce here

Ingredients:-


• Egg:- 4
• Onion (chopped finely):- 1
• Tomato (chopped finely):- 1
• Green chilies (slit open):- 1-2
• Ginger (chopped finely):- 1 Tsp
• Garlic (chopped finely):- 2 cloves
• Turmeric powder:- 1/4 Tsp
• Red chili powder (as needed):- 1 Tsp
• Coriander powder:- 1 Tbsp
• Garam masala powder:- 1 Tsp
• Salt as needed



• For grinding:



• Coconut grated:- 2 Tbsp
• Fennel seeds:- 1 Tsp
• Cumin seed:- 1 Tsp
• Cashew nut:- 3-4
• Poppy seeds:- 1/4 Tsp



• Seasonings:



• Oil:- 1 Tbsp
• Fennel seeds:- 1/4 Tsp
• Curry leaves:- 4 or 5 nos

Procedure:-

1)Boil eggs in enough water for 15 to 20 mins. Remove the shell and make a small split in the middle, keep it aside.

2)Grind the items given “for grinding” to a smooth paste. Keep it aside.

3)Heat the oil in a pan, season with items given for seasoning. Add onion, ginger and garlic pieces, green chilies and sauté well. Now add tomatoes and saute till the tomato pieces are well cooked.

4)Now add turmeric powder, red chili powder, garam masala and coriander powder, mix well and fry for few seconds. Then add 2 cups of water along with required salt and cook over medium flame. Allow the curry to get cooked and reduce to ½ the quantity.

5)Add ground paste in a cup of water and add to the curry. Cook for another 5 minutes. Finally add boiled eggs and allow them to boil for another 2 mins, garnish with coriander leaves and switch off.

Enjoy:)