Ingredients:
- Oil : 3 tbsp
- Clove : 3
- Bay leaf : 1
- Cinnamon stick : 2 small halved
- Cumin seeds : 1 tsp
- Onion : 1 medium sized finely chopped
- Green chilly : 3 sliced
- Ginger garlic paste : 1 tbsp
- Kashmiri Chilly powder : 1 tbsp ( can add more or less depending on chilly powder you use )
- Coriander powder : 1 tbsp
- Cumin powder : 1 tsp
- Garam masala powder : 1 tsp
- Turmeric powder : 1/2 tsp
- Tomato paste : 2-3 tbsp
- Salt : taste
- Eggs : 7
- Water : 1.5 cups
Temper/Tadka:
- Oil : 2 tbsp
- Mustard seeds : 1 tsp
- Curry leaves : about 10 - 15
- Whole red chilly : 1-2 broken
- Garlic clove : 1 crushed
Method:
- In a deep vessel , heat 3 tbsp of oil.
- When it hot, add the whole spices and cumin seeds.
- Add onions and saute till its golden and soft.
- Then add ginger garlic paste and all the masala powders
- Let it fry in oil.
- Add the tomato paste , stir till it separates.
- Then add 1.5 cups of water and add salt.
- Allow it to boil.
- When it starts boiling, break eggs into the vessel.
- Do not stir. If you want eggs to be crumpled , then stir a little bit.
- Close lid and cook for 4-5 mins.
Meanwhile in other small pan heat 2 tbsp oil . When its hot add mustard seeds, then red chilly, curry leaves and garlic. Heat for a min, then add this in to the egg curry.
Serve hot with rice.
one of my fav :) i'll soon try out
ReplyDeleteSure. Thank you :)
Delete