Egg Curry






Egg Curry cooked in Typical Oriya Style.

What You Need:


1 Boiled Eggs 3 or 4
2 Boiled and Peeled Potatoes 2
3 Onions 1 big grated
4 Tomato 3 pureed
5 Ginger Garlic Paste 1 tbsp
6 Green Chili 1 finely chopped
7 Turmeric Powder 1/2 tsp
8 Red Chili Powder 1 tsp
9 Coriander Powder 1 tsp
10 Cumin Powder 1 tsp
11 Cumin Seeds 1/2 tsp
12 Mustard Seeds 1/2 tsp
13 Fennel Seeds 1/2 tsp
14 Onion Seeds 1/2 tsp
15 Fenugreek Seeds 1/2 tsp
16 Garam Masala 1 tbsp
17 Oil 2 and 1/2 tbsp


Steps To Make:

Heat ½ tsp oil and fry potatoes in a non stick pan till it turns golden yellow.
Drain and keep aside.
Heat 1 tbsp oil in same pan.
Add boiled eggs and cook till it turns golden brown.
Drain and keep aside.
Heat remaining oil.
Add all the seeds mentioned above.
Add ginger garlic paste, grated onion and cook till onion turns brown.
Add pureed tomato and cook till the raw smell is gone.
Add all powdered spices.
Cook for 3 -4 minutes.
Add 2 glass of water and bring it to boil.
As water gets reduced by almost half, add half cooked potatoes.
Cook till potato is well cooked.
Add salt to taste, boiled potatoes and cook for 2 minutes more.
Your egg curry is ready to be served.


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