Tuesday, March 20, 2012

Tangy Egg Curry

One of our favorite egg recipes. True to its name, it is tangy and spicy in taste.

Source - www.aayisrecipes.com
Serves - 3
Spice level - 3 out of 5

What you need -

Eggs - 6
Onions - 1 and 1/4 cups
Ginger - 1/2 tbsp
Tamarind extract - 1tsp
Garlic - 1/2 tbsp
Curry leaves - 6 to 7
Mustard seeds - 1 tsp
Cumin seeds - 1tsp
Red chili powder - 1tsp
Turmeric powder - a pinch
Fenugreek seeds - 1/4tsp
Salt to taste


Boil the eggs. Remove their shells and cut into two pieces (The original recipe required deep slits to be created instead of cutting into 2 pieces.)

Next, heat oil in a pan and fry around 1 cup of onions along with ginger and garlic till the onions are nice brown in color. Grind them to smooth paste.

Now, add some more oil in the pan, add mustard and when they start to sizzle, add cumin seeds, fenugreek,
seeds, curry leaves and the remaining onions. Fry for few minutes till the onions become translucent. Next, add turmeric, red chili powder, tamarind and around 1/4 cup of water and cook till the mixture thickens.

Now add the onion paste, salt and enough water to get the desired consistency. Finally add the egg pieces slowly into the curry and cook for 10 - 15 minutes. Serve hot with rice/chapati/bread.

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