Egg Curry: Easy Lunch Recipe To Treat Your Family

By Nikita Toppo

Treat your family with this wholesome curry in lunch along with hot steamed rice.

5 hard boiled eggs, 1 tsp coconut oil, 1 tsp mustard seeds, 1 inch cinnamon, 3 cardamom pods,5 peppercorns, 2 green chillies, 1 tsp ginger paste, 7 garlic cloves smashed, 2 onions finely chopped, 3 tomatoes finely chopped, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp chili powder, 1/4 cup tamarind water, 1 cup thin coconut milk, 1/2 cup thick coconut milk, 8 curry leaves, salt to taste

Ingredients

Heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies in a pan, then add ginger, garlic and onions.

Step 1

Cook till the onions turn soft and add tomatoes, all masala powder and salt. Let it cook for 6-8 minutes.

Step 2

Add tamarind water and thin coconut milk, Stir and bring this to a boil and reduce heat to simmer.

Step 3

Simmer till the gravy for about 5 minutes, then add some water to adjust the consistency. Add curry leaves and pour in the thick coconut milk.

Step 4

Drop the eggs in the curry and switch off the flame. Cover and let it sit for five minutes and serve.

Step 5