Instant Egg Curry

Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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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.