Egg Stew Curry
Egg Stew Curry
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6 - egg
1 - onion, big
2 - green chillies
1 - tomato
Ginger-garlic paste - 1/2 tsp
1 tbsp - red chilli powder
1/2 tsp - turmeric powder
1 tbsp - coriander-cumin powder
1/2 tbsp - garam masala
4 tbsp - oil
1/4 tsp - cumin seeds
Salt to taste
Coriander leaves for garnish
How to Make Egg Stew Curry
Beat the eggs in a bowl with a little salt till you get a nice fluffy froth.
Pour this mixture into a vessel and steam in a pressure cooker for about 15-20 mins without the weight
Meanwhile, finely chop the onions and green chillies
Heat a kadai with 3-4 tbsp of oil. Add cumin and when its starts spluttering, add the chopped onions and green chillies
Fry till the onions turn golden brown
Add the ginger-garlic paste. Fry for a minute.
Add the chopped tomato and fry for another 1 minute.
Now add all the dry masalas along with the salt and fry till the oil separates
Take the egg from the cooker
Place on a plate and cut into small cubes.
Add these egg pieces to the mixture in the pan and add a little water for gravy.
Cook on medium heat till the gravy becomes thick.
Garnish with coriander and serve hot
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