A simple and spicy Egg Curry which can be served as a side-dish to rice, roti, or appam.
- 4 Boiled Eggs
- 3 + 1 tbsp Coconut oil
- 1 tsp Mustard seeds
- 2–3 sprigs of Curry leaves
- 3 Green chilies, slit
- 2 medium Onions, finely sliced
- 1 Tomato, diced
- 1 tbsp Kashmiri Red chili powder
- 2 tbsp Chicken Masala powder
- 1 tbsp Coriander powder
- 1/2 tsp Garam masala powder
- 1 cup Hot Water
- Salt, to taste
- Hard boil the quail eggs. Peel and keep aside.
- Heat a pan, add oil. Add mustard seeds and when it splutters, add curry leaves and green chilies.
- Add finely sliced onion and saute.
- Add ginger and garlic and saute until golden.
- Add diced tomatoes and cook until mushy.
- Add spice powders and mix well. Cook until oil separates.
- Add garam masala and salt. Mix well.
- Add hot water and mix again. Let it come to a boil. Simmer for 5-7 minutes on medium heat.
- Meanwhile, heat 1 tablespoon oil in a pan and add a pinch of red chili powder. Add boiled eggs and toss for a couple of minutes.
- Add these semi-fried boiled eggs to the curry and mix gently.
- Egg Curry is ready to be served!
- Cuisine: Indian