By Krati Purwar
May 14, 2024
Egg curry is a delicious accompaniment with rice and roti. Boiled eggs are cooked in tomato and onion gravy to make for a lip-smacking delight. If you are looking to add a twist to it, make it in Malabari style. Here is the recipe.
4 hard-boiled eggs 2-3 green and red chillies 1 cinnamon 1 teaspoon fennel seeds 2 cardamom 3 cloves ¼ teaspoon turmeric powder and garam masala ½ teaspoon red chilli and black pepper powder 1 tablespoon coriander powder 1 tablespoon ginger-garlic paste 2 sliced tomatoes ½ cup sliced onions 7-8 curry leaves 250 ml coconut milk A pinch of sugar
Heat oil in a pan and saute cinnamon, fennel seeds, curry leaves, dry red chillies, and cloves.
Add chopped green chillies, ginger garlic paste, and onions. Saute until onions are soft and translucent.
Add tomatoes, and once they are mushy, add turmeric powder, black pepper powder, red chilli powder, coriander powder, and garam masala.
Once the spices are roasted and the oil separates, add water, salt to taste, and a pinch of sugar. Cover the pan and leave it to cook for at least 5-8 minutes.
Pour in coconut milk and drop the hard-boiled eggs. Let the curry simmer for another 5-8 minutes with occasional stirring.
Temper the curry with curry leaves, coconut oil, and sliced onion. Add a tablespoon of coriander leaves on top and serve it with rice, paratha, parotta, or roti.