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Chettinad Egg Masala curry

Oct-20-2016
Paramita Majumder
15 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Chettinad Egg Masala curry RECIPE

Spicy egg curry

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • South Indian
  • Boiling
  • Sauteeing
  • Side Dishes
  • Low Calorie

Ingredients Serving: 4

  1. 5 Eggs
  2. 2 Onions
  3. 2 Tomatoes
  4. Coriander seeds whole 2 tsp
  5. Cumin seeds whole 1 tsp
  6. Green chillies 2
  7. Fennel seeds whole 1 tsp
  8. Chilli powder 1 tsp
  9. Dry red chilli 2
  10. Curry leaves fresh 8
  11. Ginger garlic paste 2 tsp
  12. Salt
  13. Pepper corns 4
  14. Mustard seeds 1/4 tsp
  15. Fresh Coriander leaves for garnishing

Instructions

  1. Boil eggs with a pinch of salt.
  2. Make 2-3 slits.
  3. Marinate with a pinch of salt and turmeric powder and keep aside for 10 mins, saute them lightly .
  4. Now in the same pan, roast and grind whole coriander seeds, cumin seeds, fennel seeds, dried red chilli, black pepper. When cooled down make a paste with little water.
  5. Make tomato puree.
  6. Heat oil in a pan, add black mustard seeds and curry leaves, wait for 1 mins. Now add chopped onions, fry them until translucent. Add ginger and garlic paste. Fry for 3-4 mins . Add the ground paste and tomato puree .
  7. Add turmeric powder, chilli powder and salt. Saute for 5 mins.
  8. Add the fried eggs, cover and cook for 3-4 mins.
  9. Add a cup of water and salt. Simmer for 5 mins.
  10. Add garam masala.
  11. Garnish with coriander leaves.

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