Wednesday, September 10, 2014


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.






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