Thick and Spicy Egg Curry

This is a simple egg curry  recipe usually made in our house as an accompaniment to idiappam, paalappam, vattayppam or puttu.

INGREDIENTS:

Hard-boiled egg - 2

Onions, big, thinly sliced  - 1

Tomato, big , finely chopped - 1

Green chilli,  slit - 2

Mustard seeds -  1/8 tsp

Ginger Garlic Paste -  2 tsp or 1 tsp of chopped ginger and 1 tsp of chopped garlic pods

Turmeric powder – 1 pinch

Coriander powder – 1 tsp

Red Chilli powder - 1 tsp

Salt to taste

Curry Leaves - 1 spring

Oil  - 1 tbsp

METHOD:

Remove shells of hard- boiled eggs and keep it aside.

Heat oil in a kadai/pan and splutter mustad seeds in it and and curry leaves.

Now add sliced onions. Add ginger garlic paste,mix well  and sauté till the onions turn brown. Add green chillies. Sauté for a minute.

Now add add chopped tomatoes and sauté for a minute.

Now add Turmeric powder , Coriander powder, Red Chilli powder, salt and mix everything well.

Add  1/4 cups of water, cover and cook in low flame for 2 to 3 minutes .

Meanwhile using a very sharp knife or with an egg slier, slice your hard-b0iled eggs and add these egg slices to the pan. Mix every thing well carefully. Check for the salt.

Switch off the flame, transfer Your  tasty , Thick and Spicy Egg Curry to a serving bowl or plate.

Serve hot with Appam, Idiappam or Indian Breads.

Note::

• Use a knife that is immersed in hot water to halve the eggs,so that they get cut fine and will not allow the yellow to fall down.
• This is thick Spicy Egg  Masala Curry . You can adjust the consistency of this curry by adding warm water.

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