Sunday, February 21, 2010

Egg masala curry

Eggs - 6, boiled
Potatoes - 2 medium, cubed
Tomatoes - 2 medium, cut into small pieces
Onions - 2 medium, thinly sliced and cut in the middle
Green chillies - 3 or 4, slit in the middle
Ginger - 1", cut into small pieces or crushed
Curry leaves, mint and coriander leaves.
Oil - 2 tablespoons

Ingredients for masala (to be fried and ground into paste)
Coconut - 1 half, shredded
Chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 4 teaspoons
Pepper powder - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon

Boil the eggs. Remove the shells and slit them slightly all around.
Heat a frying pan with 2 tablespoons of oil in it.
Add the cut onions, green chillies, ginger and curry leaves and saute until onions are transparent.
Then add the tomatoes and stir well, followed by the potato cubes.
Stir for a few minutes and add the ground masala paste. Add enough water for the potato cubes to cook.
When the potatoes are done, add salt. Then add the eggs, cover the frying pan and bring to a boil.
Garnish with the curry leaves, mint and coriander leaves.

1 comment: