Egg curry recipe | South Indian style egg curry recipe

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Peel the boiled eggs and make 3 to 4 slits in each.
2. Blend tomatoes with cashews (or coconut) into a smooth puree, or chop the tomatoes finely; set aside.
3. Heat the oil in a pan. Add the cumin, mustard seeds and curry leaves. When they splutter, add the onions and green chili and sauté until golden.
4. Add the ginger garlic paste and sauté for 1 minute, then stir in the tomatoes and cook until they break down.
5. Stir in the red chili powder, turmeric, salt, garam masala and coriander powder. Sauté a few minutes until fragrant, then add the eggs and sauté 2 minutes.
6. Stir in the water to make a curry and bring to a rolling boil on high heat, then reduce to medium.
7. Cover and cook until the curry thickens and oil shows on top. Taste and adjust salt or garam masala.
8. If using, add the coconut milk, warm through, then turn off the heat.
9. Garnish with coriander leaves and serve.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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