This dry Egg Curry is a very simple and easy to make recipe. It goes well with Dal and Rice.
Hard Boiled Eggs – 4
To roast the Egg :
Oil – 1 ½ tsp
Salt – 1 pinch
Turmeric (Haldi) Powder – 1 pinch
Red Chilli Powder – 1 pinch
Oil – ½ tbsp
Curry Leaves – from 2 twigs
Onion – 1 (sliced)
Ginger Garlic Paste – 1 tsp
Green Chilli – 2 (chopped)
Sambar Powder – 1 tbsp
Turmeric Powder – 1 pinch
Garam Masala – ¼ tsp
Cumin Seed Powder – ½ tsp
Salt to taste
Tomato Big Sized – 1 (Cut into big pieces)
Heat 1 tsp of Oil in a pan. Add Salt, Chilli powder and turmeric Powder. Stir it immediately. Make slits in the boiled Eggs and add to the above.
Toss and cook till the masala coats the Eggs evenly and the outer layer of the Eggs turn golden brown. Transfer to a plate and Keep aside.
Heat the Oil (1 ½ tsp) in the same pan. Add Curry Leaves and fry till it becomes crispy. Add the Onion, Ginger Garlic paste and the Green Chillies. Sauté in medium flame till the Onion becomes translucent.
Add Salt, Cumin Seed Powder, Sambar Powder and the Turmeric Powder. Mix well. Add 2 to 3 tbsp of water. Cook till the raw flavor of the masala goes away.
Add the roasted Eggs and the Tomato.
Stir cook for 4 to 5 minutes in low flame. Sprinkle water if necessary. Cook for a minute. Add Garam Masala and stir for a minute.