Made with AI
South Indian Egg Curry
Ingredients
- large eggs8 pieces
- vegetable oil2 tablespoons
- large onion1 piece
- tomatoes2 pieces
- ginger-garlic paste1 tablespoon
- turmeric powder1 teaspoon
- red chili powder1 teaspoon
- mustard seeds1 teaspoon
- curry powder1 teaspoon
- coconut milk1 cup
- saltto taste
- fresh curry leavesfor garnish
Instructions
- 1
Boil the eggs in a pot of water for about 10 minutes. Once done, peel the eggs and set them aside.
- 2
Heat the vegetable oil in a large pan over medium heat. Add the mustard seeds and let them splutter.
- 3
Add the finely chopped onion to the pan and sauté until it turns golden brown.
- 4
Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
- 5
Add the finely chopped tomatoes and cook until they become soft and mushy.
- 6
Add the turmeric powder, red chili powder, and curry powder. Mix well and cook for another 2 minutes.
- 7
Pour in the coconut milk and stir to combine. Let the mixture simmer for about 5 minutes.
- 8
Add salt to taste and gently place the boiled eggs into the curry. Let it simmer for another 5 minutes, allowing the eggs to absorb the flavors.
- 9
Garnish with fresh curry leaves and serve hot with rice or roti.
