Egg Curry

Whenever I feel lazy to prepare something into the lunch box, I easily choose egg curry.  This is the easiest of any non-veg curries and this easily fits into the lunch box with any Indian bread like chapathi, roti, appam etc.

 

Ingredients:

Egg                                     --   2

Finely Chopped Onions      --    3 big onions

Ginger Garlic Paste             --    1 tsp

Green chillies                      --    3 -4

Tomato                              --    1 medium sized

Turmeric powder                --    ½ tsp

Chilly powder                     --    2 -3 tbsp

Coriander powder              --    1 tbsp

Garam Masala                    --    1 tsp

Mustard seeds                    --   ½ tsp

Red chillies                         --   2

Curry leaves                       --   a spring

Coconut milk                      --   1 cup (optional)

Oil                                     --    2 tbsp

Salt                                    --    to taste

 

Preparation of Egg Curry:

Add oil into a pan and fry the onions, green chillies and ginger garlic paste. Add tomatoes once the onions are translucent.

         

Add the turmeric powder, chilly powder, garam masala and coriander powder. Fry until the raw masala smell is gone. Add required amount of water/coconut milk and let it boil.

Now add the eggs. You can either boil the egg and cut into halves or directly add them into the curry and scramble it within the curry. I prepare both the ways depending on the time and liking.

 

 

Garnish the curry with fried mustard seeds, red chillies and curry leaves.

 

 

                             

Recipe Courtesy: Myself