How it works
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EGG CURRY IN ONION AND TOMATO SAUCE |
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| Preparation time ([days] hrs:min): |
00:10 |
| Cooking time ([days] hrs:min): |
00:25 |
| Number of servings: |
4 |
Malbar Egg Kofta (big plate), Eggs 'bulls-eye' in tomato sauce, Egg Korma, eggs in tamarind sauce.
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| Suitable occasions: |
Extra guests? This is quick and easy. |
| List of ingredients: |
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| No. |
Ingredient |
Qty |
Measure |
Wt.(gms) |
| 1 |
Eggs |
11/2 |
|
|
| 2 |
Onions |
1/2 |
medium |
|
| 3 |
Tomatoes |
3/4 |
medium |
|
| 4 |
Curry Leaves |
21/2 |
|
|
| 5 |
Fenugreek Seeds (Methi seeds) |
33/4 |
|
|
| 6 |
Chili Powder (Red Chili Powder) |
1/4 |
teaspoon |
1.25 |
| 7 |
Green Chilis |
1/4 |
|
|
| 8 |
Turmeric (Haldi powder) |
0.06 |
teaspoon |
0.25 |
| 9 |
Vegetable Oil |
1 |
tablespoon |
16.50 |
| 10 |
Salt |
|
to taste |
0.25 |
| Cooking procedure: |
| In a wide skillet heat oil on low and add
fenugreek seeds, curry leaves and finely chopped
onions. Fry until onions are light brown. Then
add finely chopped tomatoes, salt, turmeric,
chili powder, chopped green chili and fry for 5
minutes on high heat. When tomatoes are cooked
add one and a half cups of water and let it come
to boil. Now lower heat and break the eggs onto
the skillet, a little away from each other and
without rupturing the yolk. Do not stir. Cover
and on low heat cook until all the water is
absorbed or sauce thickens. |
| Any additional information: |
| Goes well with rice, puri, paratha. |
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