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This is Indrani again, my previous recipes were Shahi Panner, Carrot Raita, Cucumber Tomato Raita of which carrot raita was highly appreciated by many viewers. This time I am presenting a dish which my grandma (who is an expert cook) use to prepare, and which is our all time favorite.
E-mail : indrani_n@hotmail.com
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Egg Curry
Ingredients
6 Eggs, hard boiled
3 Tomatoes, chopped
3 Bay leaves
1/2 Turmeric powder
Salt
Oil
Grind To Paste:-
2 large Onions
Inch of Ginger
4 flakes Garlic
4 Cloves
2 Cardamoms
2.5 cm Cinnamon
1/2 tsp Coriander powder & Cummin seeds
1/4 tsp Mustard seeds & Poppy seeds
1 Green chilly
1 red chilly
Method:
- Heat oil on medium heat and lightly fry the tomatoes for 7 mins.
- Add the ground masala paste, turmeric powder and bay leaf.
- Keep stirring till the oil floats on top.
- Add 3 cups of water and cook under pressure upto 4 whistles and on a low heat.
- Shell and cut the eggs into 2, put them into a bowl and pour the curry over them.
- Garnish with chopped coriander leaves & green peas (boiled)
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