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Ingredients
| eggs: 3 (hard-boiled, peeled and halved lengthwise) |
| vegetable oil: 2 Tbl |
| black mustard seed: 1/2 tsp |
| asafoetida: 1/8 tsp |
| cumin seed (whole): 1/2 tsp |
| onions: 1 |
| garlic: 2 cloves (minced) |
| ginger (minced): 1 tsp (grated) |
| red tomatoes: 2 (chopped) |
| garam masala: 1/2 tsp |
| ground coriander: 1 tsp |
| chili powder: 1/4 tsp |
| ground turmeric: 1/3 tsp |
| Greek yogurt: 1 Tbl |
| salt: 1 tsp |
| fresh cilantro (coriander): 1 Tbl (chopped) |
Egg Curry
Credit: abcdsofcooking.blogspot.com
User rating:
There are many variations of egg curry or also called anda curry found in India. Some recipes use coconut milk, tamarind, cream, etc, but whenever I have fresh tomatoes I like them to be the main base of this curry.
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Prep Time
15 min -
Cook Time
20 min -
Servings
3 serving(s)
Tags
Hard boil 3 eggs, peel, cut in half and set aside.
Heat ghee or oil in a pan under medium heat. Add in mustard seeds, asafetida/hing and cumin seeds. When the mustard seeds start to pop, add in the onions and cook until they are translucent and fragrant.
Add in the garlic and ginger and stir them around. Fry for 30 seconds (you should be able to smell the garlic).
Add in the tomatoes and mix up well and mash them down a bit. Then add in the garam masala, coriander powder, chili powder and turmeric. When the mixture starts to bubble a little, turn the heat down so it is simmering. Simmer the mixture until the tomatoes break down and becomes a pulpy sauce ~ 6-7 minutes.
Mix a tablespoon of Greek yogurt in very well and add salt to taste. At this point, you can drop the eggs in gently and spoon the gravy over them.
Simmer with eggs for 2 minutes. Turn off the heat and garnish with chopped cilantro. Serve with rice.