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South Indian Egg Curry

Name: South Indian Egg Curry
Total time: 40 min
Ingredients: 8 large eggs; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 2 tomatoes, finely chopped; 1 tablespoon ginger-garlic paste; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon mustard seeds; 1 teaspoon curry powder; 1 cup coconut milk; Salt to taste; Fresh curry leaves for garnish

40 min 374 kcal a porzione Medio

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Ingredienti

4 Porzioni

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

Istruzioni

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

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