Here is a recipe for the egg lovers out there, and also if one is not very fond of egg, this delicious recipe won’t stop you from having it. Egg curry is an Indian cuisine based dish. It has to be seeing the culture of spices and curries in India. India is famous all the over the world for it;s spice culture. Therefore, putting boiled eggs in pastes of garlic, ginger, green chillies, corianders, onions, cinnamon etc and then making a curry began here. Eggs contain huge amount of proteins. This makes our egg curry dish nutritious. Egg curries are available in many restaurants in India. This falls in the main course and can be eaten in lunch or dinner anyhow. Along with egg curries one can have wheat rotis, bhakaris, or with rice. Egg curry is very easy to make and has added nutritional values because of the coconuts and tomatoes and onions. Eggs are the main ingredients so make sure eggs are boiled properly and served accordingly. Whereas, egg curry if made by following the steps given below will add a great item to your list, everyone who eats it will want to eat it again and again!
Go ahead for this easy and nutritious recipe for your lunch or dinner!
Time taken for Making Egg curry:
If followed correctly, the steps given below will take about 11-15 minutes to prepare and 16-20 minutes for cooking. The preparation and cooking both steps are easy and still the recipe is tasty so make it correctly. This might differ from person to person, variating by speed.
Egg curry is an Indian cuisine based dish. It has to be seeing the culture of spices and curries in India
- 4 eggs, hard boiled, and cut into half vertically
- ½ cup freshly grated coconut
- 4-5 garlic cloves
- ½ inch ginger, roughly chopped
- 1 green chilli, roughly chopped
- 2 tablespoons chopped fresh coriander
- 2 medium onions, chopped
- 2 tablespoons coriander seeds
- ½ teaspoon fennel seeds
- ½ inch cinnamon
- 2 cloves
- 4 black peppercorns
- 2 tablespoons oil
- A pinch of asafoetida
- 2-3 kokum rinds
- Salt to taste
How to Make
Take the coconut and garlic, ginger, green chilli, fresh coriander, the onions( which are cut into half), coriander seeds, fennel seeds, cinnamon cloves and peppercorns in a mixter. And grind all of this into a thin paste while adding water in specific intervals. Keep it in a bowl aside.
Take some oil and heat the oil in a non-stick pan.
Add the asafoetida and the remaining onions to the oil to saute it.
Saute till the onions, color turn some golden brown.
Take the paste bowl and mix in the onions well. Cook this entirely till the oil separates. Add 2 and ½ cups of water once this is mixed well and then add kokum rinds and salt. Mix well again by stirring gently and let it boil.
Once the curry comes to a boil, add the boiled halved eggs to the curry and mix all this gently.
By cooking for another four to five minutes the curry will get prepared. You can also serve this curry with hot steamed rice. Serve hot.
Number of Servings for Egg curry:
Serves 3-4 people