I tried this egg curry on a lazy day when it was lunch only for me and hubby. I was so lazy to make anything elaborate so made this spicy egg curry phulka and curd rice.As you can see my clicks justifies my laziness too but still wanted to post this recipe for a record here.I always love freshly ground masala base recipes and this one is going to be my keeper when I run out of time.
Egg Curry Recipe - Ingredients
Preparation Time : 2 hrs | Cooking Time : 30 mins | Serves : 2 Recipe Category: Side dish | Recipe Cuisine: South Indian
Eggs -2 Big Onion -1 medium sized Coriander leaves - 2 tsp finely chopped Salt - to taste
To roast and grind:
Coconut - 2 tbsp Coriander Seeds - 1 tbsp Red Chillies - 3 Garlic - 2 cloves Ginger - a small piece Pepper - 1 tsp
Oil - 2 tsp Fennel Seeds - 1/2 tsp Curry Leaves - a small sprig
Dry roast the ingredients listed under 'to roast and grind', first all all ingredients except coconut roast till golden then finally add coconut and roast till golden brown.Cool down and transfer to mixer jar.
Grind it along with little water to a smooth paste,Set aside.Hard boil eggs for atleast 10-12 mins, then break open the shells.Make slits in the eggs, don't make it too deep.
Heat oil in a pan , add curry leaves and fennel seeds, let it splutter.Then add onion and saute till transparent.Then add the coconut paste.
Saute the gravy for 5-7 mins in low flame.Add required salt.Then add water to make the gravy thin and let it to boil.
Let the gravy boil till oil seperates.Finally add eggs and cook covered for 2mins.Toss over the eggs and garnish with coriander leaves.Switch off.
Serve hot with rice / phulka.
This curry is spicy so adjust spice level according to your preference.
This serves best with phulkas and rice but I had with idli for dinner and it was a good combo too.
If you want it little tangy add a tomato while sauteing onions.