How About Some Spicy Chettinad Egg Curry For Lunch

By Nikita Toppo

Treat your family with this lip-smacking Chettinad curry for lunch.

4 eggs (boiled and peeled), 2 tbsp oil, 1 tsp mustard seeds, 1 tsp turmeric powder, 2 large onions, ½ cup tomato puree, 1 slit green chilli, 2 tbsp ginger-garlic paste, salt to taste, For Roasting and Grinding: 1 tsp oil, 2 tbsp coriander seeds, 1 tsp whole pepper, 4 dry red chilli, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 small stick cinnamon

Ingredients

Heat oil in a kadai and add in the whole spices and roast them for 3 minutes. Then put them in a blender along with water and make into a smooth paste.

Step 1

Now heat some more oil in a kadai. Add in mustard seeds, turmeric powder, curry leaves, onions and chilli along with some salt.

Step 2

Sauté this for 2 mins and cover it and cook for 5 more mins. Now add in the masala paste and ginger-garlic paste and sauté till the oil separates.

Step 3

Now add in the tomato puree and cook them for 5 more mins then pour some water and add in the eggs.

Step 4

Cover the kadai and let them cook for 10 mins till the oil floats on top and serve with rice.

Step 5