If you don’t like to eat plain eggs, try this recipe in South Indian style. It adds a lot of protein in your meal and tastes great too.
|Preparation Time:||25 minutes|
|Freshly blended tomato||1 cup|
|Ginger garlic paste||1 tbsp|
|Tamarind pulp||3/4 tsp|
|Vegetable oil||1 tsp|
|Panch phoran (5 seeds)||3/4 tsp|
|Whole red chilli (lal mirch)||1|
|Red chilli powder (lal mirch)||1/2 tsp|
|Coriander (dhania) powder||1 tsp|
|Roasted and ground Jeera (cumin seeds)||1/2 tsp|
- Boil eggs in 4 cups of water. Once the water starts boiling, reduce the heat. Cook for 10 more minutes. Turn off the heat and remove the eggs from water. Let them cool. Peel them and cut them in half, length wise.
- Place them in a serving bowl, with yellow side up.
- Heat oil in a wok and add panch phoran seeds and broken red chilli.
- Wait till they start to sizzle. Add garlic ginger paste and fry for a minute till it starts to change color a little.
- Now add chilli powder, coriander powder, cumin powder and mix.
- Quickly add blended tomato and kari leaves.
- Cook till oil starts separating or the mixture becomes a little dry. Add tamarind paste and mix well.
- Pour 2 cups of water and salt. Wait till it starts to boil. Reduce heat and cook it for 5 more minutes. Stir occasionally.
- Turn off the heat. Pour the curry over boiled eggs. Egg Curry in South Indian Style is ready.
- Garnish with coriander leaves and serve hot with Rice or Roti.
- Panch phoran is a mixture of jeera (cumin) seeds, methi (fenugreek) seeds, saunf (fennel seeds), kalonji (onion) seeds and sarson (mustard) seeds. If you don’t have panch phoran use whichever seeds you have from these five in equal quantities.
- I have used dried kari leaves here but i recommend using fresh leaves. Dry leaves lose a lot of their aroma.