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Quick Egg Curry Recipe

Quick Egg Curry is a popular Indian Curries
Author :
 
On :
Monday, 7 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 5 eggs
  • 4 to 5 tbsp - oil
  • 3 medium sized Onions (finely chopped)
  • 2 to 3 Green chillies (finely chopped)
  • 1 tsp - Ginger Garlic paste
  • 3 medium sized Tomatoes (made into a puree)
  • 2 tsp - coriander powder
  • 1.5 tsp - Red Chilli powder
  • 1/4 tsp - Turmeric powder
  • 2 to 3 cups - water
  • 1 tbsp - finely chopped Coriander leaves
  • salt to taste
  • How to Make Quick Egg Curry:

    1. Boil the eggs, cool for some time and then cut them into halves. Keep aside.
    2. Take oil in a heavy bottomed vessel and fry the onions, green chillies and ginger garlic paste on a low flame till golden.
    3. Add tomato puree and saute for a few minutes on a low flame.
    4. Add coriander powder, red chillie powder, turmeric powder and salt to taste.
    5. Saute on a low flame till oil separates.
    6. Add about 2-3 cups of water and give it a boil.
    7. Simmer till the gravy thickens a little.
    8. Add the kept aside boiled eggs and cook for a few minutes.
    9. Garnish with finely chopped coriander leaves and serve with hot chapattis.




     

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