Egg and Tomato Curry Recipe
Ingredients:
- Eggs - 4, boiled, shells removed, pricked or scored
- Tomatoes - 4, finely chopped
- Onions - 2, big, finely chopped
- Garlic - 4 cloves, finely chopped
- Red Chilli Powder - 1/2 tsp
- Turmeric Powder - 1/4 tsp
- Mustard Seeds - 1/4 tsp
- Urad Dal - 1/2 tsp
- Saunf - 1/2 tsp
- Curry Leaves - handful
- Coriander Leaves - handful
- Salt as per taste
- Oil - 2 tsp
Method:
1. Heat oil in a pan over medium flame.
2. Fry the mustard seeds, urad dal and saunf for 30 seconds.
3. Add curry leaves, onions and garlic.
4. Fry till onions turn golden.
5. Add the chopped tomatoes and saute well.
6. Add turmeric powder, red chilli powder and salt.
7. Stir well.
8. Pour 1/2 cup of water and bring to a boil.
9. When the raw smell disappears, add the boiled eggs.
10. Cook for 2 minutes, gently stirring from time to time.
11. Garnish with coriander leaves.
12. Serve hot with rice.
image credit: vietworldkitchen.com