Egg Curry
One of my 5 year old loves eggs, while the other does not. But when I served this egg curry over rice, the little one who doesn’t like eggs was the first one to finish it, said it was yummy and asked for more! Made my day 🙂
What you’ll need:
- Red Onion Chopped – 1 large
- Garlic Cloves – 4
- Coconut oil or Olive oil to saute – 2 tbsp
- Organic Tomato Paste – 6oz (1 small can) or add fresh tomatoes or a combination
- Fresh Ginger – 1/2 to 1 inch piece
- Green Chili – 1
- Curry Powder – 2 tbsp
- Turmeric Powder – 1 tsp
- Salt to taste
- Cilantro or Curry Leaves (optional – I didn’t have it on hand this time, but I do add it some times)
- Mustard 1 tsp – 1 tsp
- Cumin Seeds – 1 tsp
- Boiled Eggs – 10
Method:
1. In a large pot, warm the oil and saute the Onion and Garlic until translucent.
2. In a blender, grind the following – Tomato Paste, Ginger, Chili, Curry Powder, Turmeric Powder, Salt and the sauteed Onion and Garlic. Optionally add Cilantro or add later for garnish.
3. In the same large pot, warm up a tsp of oil and add Mustard and Cumin Seeds and let them splutter.
4. Make a slit in the eggs with a knife and add the eggs. Saute of medium for a couple of minutes.
5. Add the ground paste (masala). Reduce flame to low, cover and let simmer for about 10 minutes.
Enjoy with rice or roti!
