Ingredients

• Egg - 4
• Onion - 1
• Coriander powder - 1/2 tsp
• Chilli powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Oil - 2 tbsp
• Tomato - 1 small
• Curry leaves - a few
• Salt to taste

How to Make Instant Egg Curry

• Heat oil in a non stick kadai. Add chopped onions and curry leaves. Saute till soft.
• Then add all powders and saute for a minute.
• Now add tomato and stir till it becomes pulpy.
• Pour 1.5 cups of water and when it starts boiling, simmer it.
• Add egg (break the egg in a small bowl and then pour it in the gravy ).
• Pour one at a time and wait for few secs, leaving some space in between, so that it won't spread.
• Cook it for 3-5 mins.
• Close it with a lid.