Wednesday, 25 January 2012

Egg Curry

Our Indians group here is a mixture of vegetarians and non-vegetarians. It was the beginning of my saga in Spain, when I wanted to arrange for a dinner at my house for the Indian gang. I was thinking to prepare something that can be taken by both vegetarians and non-vegetarians and this egg curry struck my mind. I make this egg curry at least once in a week with an idea to add egg to my diet every week. And here is my recipe to this tasty egg curry.
Boiled Egg- 3
Onion- 1
Tomato- 1
Ginger garlic paste- 1 Tbsp
Green chilly- 1
Coriander powder- 1 Tbsp
Red chilly powder- 1/2 Tbsp
Garam masala - 1 tsp
Oil- 2 Tbsp
Bay leaves

  1. Boil the eggs with little salt and remove the shells once they are boiled.. Wipe them well with paper towels and make shallow slits along the the surface of the egg, half centimeter apart from each.
  2. In a pan, heat some oil and fry the eggs until they become golden brown. Remove the eggs and keep them aside.
  3. Add the above mentioned items for seasoning to the oil and fry them.
  4. To the seasoning add finely chopped onion and fry them. 
  5. Once the onion turns translucent, add ginger garlic paste and fry until the raw smell goes off. Then add tomatoes and saute well.
  6. To this add the above mentioned masalas namely coriander powder, chilly powder and garam masala and fry until oil separates. Add water to make it in to a thick curry. 
  7. Finally add the boiled and fried eggs to the curry and cook for few more minutes. 
  8. Serve with rice and rotis.

* You can also cut the egg into 2 halves and add to the curry.
* After adding eggs do not mix much with spoon, as the eggs might break, especially if you add cut eggs. 

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