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::recipe_title::Egg Curry::/recipe_title::
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This is a simple egg curry which we usally prepare at home. This curry goes well with almost anything, be it chapati, dosa or just plain boiled rice. The cloves, cinnamon along with a few mint leaves and coriander leaves gives the curry a pleasant taste. For seasoning ,the sliced onions are fried in ghee which too enhances the taste and aroma of the dish.

 

INGREDIENTS

Egg : 6 Dry red chillies – 3 Coriander Seeds : a pinch
Cummin seeds – 2 tsp Pepper – 5 Turmeric powder – a pinch
Coriander leaves – two sprigs Mint leaves – 8 Ginger – 1 inch
Onion – 2 big Kus-kus – 2tsp Cloves – 2
 
Cinnamon – 1 inch Garlic – 2 cloves  
For Seasoning
 
Onion – 1 small Ghee – 1 tbsp  


PROCEDURE

  1. Boil the eggs for about 10 minutes and keep them aside.
  2. Soak  kus-kus in a little water .(This helps the kus-kus to be ground faster).
  3. Slice the onions for seasoning into thin stripes.
  4. Drain, cool and remove the shell of the boiled eggs and set them aside.
  5. Grind the masala ingredients to a fine paste by adding little water.
  6. Slice the eggs into two halves.
  7. To a pan add one tablespoon of ghee and fry the sliced onions in it till they turn golden brown in colour.Onions when fried in ghee enhances the taste of the dish.
  8. To this seasoning add the ground masala and fry well till the raw smell disappears.
  9. Then add one and half  cups of water to the fried masala to prepare the gravy, bring the gravy to the boil.
  10. Lastly add the sliced boiled eggs into the gravy and cook for about two minutes.
  11. Transfer the gravy to a serving bowl. 

 



 


 

We like egg curry the most when served with steaming boiled rice.

 

 

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