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South Indian Egg Curry

Name: South Indian Egg Curry
Total time: 35 min
Ingredients: 8 eggs; 2 tablespoons coconut oil; 1 large onion, sliced; 2 tomatoes, chopped; 1 teaspoon mustard seeds; 10 curry leaves; 1 teaspoon ginger-garlic paste; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon black pepper; Salt to taste; Fresh coriander leaves for garnish

35 min 236 kcal a porzione Medio

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Ingredienti

4 Porzioni

eggs8 pieces
coconut oil2 tablespoons
large onion1 piece
tomatoes2 pieces
mustard seeds1 teaspoon
curry leaves10 leaves
ginger-garlic paste1 teaspoon
turmeric powder1 teaspoon
red chili powder1 teaspoon
black pepper1 teaspoon
saltto taste
fresh coriander leavesfor garnish

Istruzioni

1
Boil the eggs in a pot of water for about 10 minutes until they are hard-boiled. Once done, peel the eggs and set them aside.
2
Heat the coconut oil in a pan over medium heat. Add the mustard seeds and let them splutter.
3
Add the curry leaves and sliced onion to the pan. Sauté until the onions turn golden brown.
4
Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
5
Add the chopped tomatoes to the pan and cook until they become soft and mushy.
6
Stir in the turmeric powder, red chili powder, black pepper, and salt. Mix well and cook for 2-3 minutes.
7
Add the peeled eggs to the pan and gently mix them with the masala, ensuring they are well coated.
8
Let the curry simmer for 5 minutes, allowing the flavors to meld together.
9

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