Sauteed Mustard Cumin Egg Curry
Ingredients
5 Eggs
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1 Strand Curry Leaves
1/2 Tsp Turmeric Powder
1/2 Tsp Egg Curry Powder
1 Tbsp Ginger Garlic Paste
3 Tbsps Oil
2 Tbsps Curd
1 Medium Sized Tomato
1 Medium Sized Onion
Salt and water as required.
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1 Strand Curry Leaves
1/2 Tsp Turmeric Powder
1/2 Tsp Egg Curry Powder
1 Tbsp Ginger Garlic Paste
3 Tbsps Oil
2 Tbsps Curd
1 Medium Sized Tomato
1 Medium Sized Onion
Salt and water as required.
Servings / Time
3 - 4 Servings / 40 Minutes
Preparation
1. Add 5 eggs to a vessel filled with water and boil for around 10 minutes. Do not overboil the eggs.
2. As the eggs are boiling, chop the onion and tomato into fine pieces. Now add the chopped tomato and onion along with 2 tablespoons of curd to a blender and blend to form a smooth paste.
3. Once the eggs have boiled, place the boiled eggs in cold water as it is easier to deshell the eggs.
4. As the eggs cool down, start perparing the saute, take a vessel, add oil, heat the oil. Once hot add curry leaves, cumin seeds and mustard seeds.
5. Once the seeds crackle, add urmeric powder, egg curry powder and ginger garlic paste. Stir fry for a few minutes then add the paste.
6. Cook the paste for a few minutes until the oil oozes out. Add around half cup of water and allow to cook by closing the lid of the vessel. Also add salt at this stage.
7. As the paste gets cooked, deshell the eggs. Cut the eggs into halves and gently add them to the cooked gravy.
8. Do not stir once the eggs have been added, just allow to cook for about 5 minutes and then turn off the flame.
9. Serve hot with bread, rice or rotis.
2. As the eggs are boiling, chop the onion and tomato into fine pieces. Now add the chopped tomato and onion along with 2 tablespoons of curd to a blender and blend to form a smooth paste.
3. Once the eggs have boiled, place the boiled eggs in cold water as it is easier to deshell the eggs.
4. As the eggs cool down, start perparing the saute, take a vessel, add oil, heat the oil. Once hot add curry leaves, cumin seeds and mustard seeds.
5. Once the seeds crackle, add urmeric powder, egg curry powder and ginger garlic paste. Stir fry for a few minutes then add the paste.
6. Cook the paste for a few minutes until the oil oozes out. Add around half cup of water and allow to cook by closing the lid of the vessel. Also add salt at this stage.
7. As the paste gets cooked, deshell the eggs. Cut the eggs into halves and gently add them to the cooked gravy.
8. Do not stir once the eggs have been added, just allow to cook for about 5 minutes and then turn off the flame.
9. Serve hot with bread, rice or rotis.
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