Eggs are very good source of inexpensive, high quality protein. Boiled eggs when cooked with curry can served with rice, bread, roti or parantha.
Preparation - 25 minutes
Servings - 2
Ingredients:
⦁ Eggs - 2 or 3 (boiled)
⦁ Onion - 2 (puree)
⦁ Tomato - 2 (puree)
⦁ Coriander leaves - finely chopped (optional)
⦁ Garlic - 4 or 5 cloves (paste)
⦁ Green chilli - 2 (chopped)
⦁ Curd/Yogurt - 2 tbsp
⦁ Water - 1 and half cup
⦁ Bay leaf - 1
⦁ Cumin seeds - 1/2 tsp
⦁ Coriander seeds - 1/2 tsp
⦁ Fenugreek seeds - 1/2 tsp
⦁ Cloves - 2
⦁ Turmeric - 1/2 tsp
⦁ Salt to taste
⦁ Cooking oil
Preparation Method:
1.
Heat 4 tbsp oil in a pan. Add bay leaf, cloves, fenugreek seeds, cumin seeds, coriander seeds and roast for 1/2 minute.
2.
Add onion puree, stir and then add garlic paste, chilllies and turmeric. Fry it until golden brown.
3.
Add tomato puree and roast it until the oil separates. Add 2 tbsp curd into it and cook until the curd completely dried with the gravy.
4.
Add 1 and a half cup water, salt and half cut boiled eggs into it. Cook covered for 4-5 minutes.
5.
Turn off the flame and sprinkle finely chopped coriander leaves.
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