Chettinad Egg masala curry


Chettinad Egg masala curry


I loooooooove eggs, big fan of them! Its my go to curry when I am bored with veggies. This is one of my favorite egg curry recipe, as I love intense spicy curries!! It goes well with steamed rice, jeera rice or even with roti/paratha.If you wish you can simplify the recipe and give a miss to the spices to make it mild if spicy food is not your forte!!

Ingredients

Eggs – 4
Turmeric powder – 1 tsp
Onions – 2 large
Tomato – 2 medium size pureed
Green chilli – 2 slit
Ginger Garlic Paste – 2 tsp
Salt to taste
Oil – 2 tsp

To roast & grind

Coriander Seeds – 2 tsp
Whole Pepper – 1 tsp
Dry Red Chilli – 4
Cumin Seeds – 1 tsp
Fennel Seeds  – 1 tsp
Cinnamon – 1 small stick

Method:

Boil eggs, peel them and set aside.

To make the masala heat 1 tsp oil in a kadai. Add all the spices mentioned above and roast them on low heat till they change colour. Take them in a blender, add some water and make a smooth paste.

Now add more oil in the pan and add curry leaves, onions, gg paste, salt and chillies and fry this for 2 mins until onions turn into golden colour, add tomato puree and cover the pan with a lid and cook for 5 mins. Add the blended masala and cook for another 5 minutes. You can add some water according to the consistency you want.

Make lot of slashes on the boiled eggs and add them to the gravy and let them cook for 10 mins till the oil floats on top.

Garnish with some fresh coriander and serve hot with garam garam rotis or steamed rice!!

2 thoughts on “Chettinad Egg masala curry

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s