Name: Chettinad Egg Curry recipe by kriyalakshmi durga at BetterButter
Prep time: 6 min
Cook time: 26 min
Total time: 32 min
Yield: 2
Ingredients: 6 eggs - hardboiled,3 tsp coriander powder,1 1/2 tsp chilli powder,1 tsp fennel seeds; 1 tsp cumin seeds,1 tsp turmeric,1/2 ginger paste,2 tsp garlic paste,2 tbsp oil; 2 tsp fenugreek seeds,1/2 tsp fennel seeds,2 inch cinnamon stick,3 onions, groundpaste; 250 gm tomatoes, peeled,seeded & ground paste,250 ml water,350 ml coconut milk,; 1 tbsp Lime juice

ABOUT Chettinad Egg Curry RECIPE

i love this recipe & healthy

Ingredients Serving: 2

6 eggs - hardboiled,3 tsp coriander powder,1 1/2 tsp chilli powder,1 tsp fennel seeds
1 tsp cumin seeds,1 tsp turmeric,1/2 ginger paste,2 tsp garlic paste,2 tbsp oil
2 tsp fenugreek seeds,1/2 tsp fennel seeds,2 inch cinnamon stick,3 onions, groundpaste
250 gm tomatoes, peeled,seeded & ground paste,250 ml water,350 ml coconut milk,
1 tbsp Lime juice

Instructions

Grind coriander powder, chilli powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water
Heat oil, fry fenugreek and fennel seeds with the cinnamon for 10 seconds. Stir in onion. Cook until golden
Add spice paste, cook once more for 5 minutes pouring in a little water to prevent scorching. Stir in tomatoes
After 3 minutes, pour in water and simmer for 15 minutes Pour in coconut milk. Reheat. Sharpen with limejuice. Season
Add eggs and serve in hot so tasty yummy.

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