Ingredients

• 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