Nov 14, 2011

Egg Curry

Eggs are very high in protein and are quite versatile. Many vegetarians will also eat eggs even though they do not eat meat. This egg curry features a sauce which is typical of the masalas in  India.

  • 4-6 Eggs (boiled and cleaned)
  • 2-3 cloves of garlic
  • 1- tbs grated ginger
  • 1/2 tbs turmeric
  • 1/2 tbs chilli powder
  • 1/2 tbs methi / fenugreek seeds
  • 1/2 tbs cumin seeds
  • 1/2 tbs mustard seeds
  • 1 medium sized onion cut into pieces
  • 2 tomato cut into small piece
  • 2 tbs oil for cooking
  • 7-8 Soya chunks

  • Heat the oil in pan and fry the boiled eggs and soya chunks,  keep it aside .
  • Now add remaining oil and add methi seeds, cumin seeds and mustard seeds and let them pop in hot oil.
  • Add garlic, onion and ginger to the pan and let them fry on medium heat.
  • Add the chilli powder and turmeric powder to the pan. Let this cook for 1 min and add tomatoes.
  • Let the tomato pieces form a paste in the pan and then add the fried eggs
  • Cook for 2-3 min over medium heat. Add salt according to taste.

  • Serve with rice, roti or tortillas

1 comment:

  1. wow...what a delicious egg curry...looks yummy dear !