Simple Egg Curry Recipe

Today I am going to tell you a simple egg curry recipe which I made last night. The ingredients used here is easily available in everyone's kitchen. 

Cooking Time: 30-35 minutes

Serving: 2 people

Ingredient Required:

Main Ingredients

• Three hard boiled eggs
• One big onion finally chopped lengthwise 
• One big tomato finally chopped
• One big green chillies finally chopped
• 7-8 finally chopped garlic cloves
• Turmeric (half tea spoon)
• Coriander powder (half tea spoon)
• Garam Masala (half tea spoon)
• Cumin powder (optional) 
• Salt to taste
• Pinch of red chili powder
• 5-6 mint leafs
• One table spoon Kasturi Methi (optional)

Instructions:

1. Take hard boiled egg and make small holes in it using toothpick stick or fork. This will make egg not to blast while frying in oil. I prefer using toothpick stick in place of fork. 
2. Put some oil in the pan to fry the egg, same oil will be used for making gravy so take appropriate amount of oil. Fry the eggs in low flame.
3. Once eggs look golden take it out from the pan.
4. Put garlic in the remaining oil and fry it till it becomes golden brown.

   

   Instructions through Images

5. Add green chillies and fry for 15 seconds.
6. Add onions and fry for 1-2 minutes.
7. Keep the mixture aside and add turmeric, coriander powder, garam masal, cumin powder, pinch of red chili powder & salt, and fry them for 10 seconds. 
8. Now mix all the items in the pan for 10 -15 seconds and then add tomatoes in it. Fry tomatoes till it becomes soggy.
9. Once the mixture in pan starts to leave oil, add minimum one cup of water in it and increase the flame from low to medium.
10. After the first boil add kasturi methi in it.
11. After around 30 seconds add mint leaves in it.
12. After 10 seconds add fried eggs in it.
13. Get the mixture to boil for 4-5 minutes.
14. Now egg curry is ready to be served with hot-hot chapatis or rice. 

Ready to Eat!

Tips:

• In any stage after adding water, if you feel curry is too thick add some more water according to your need.

• If you don't have kasturi methi, you can skip this part.

• You can replace mint leaves with green coriander leaves. (I prefer mint leaves over coriander leaves).