Mixed Vegetable Egg Curry uses a lot of vegetables and it goes well with Rice, Roti etc.
Onion – 1
Tomato – 2
Hard Boiled Eggs – 4 (cut into halves)
Oil – 2 tbsp
Ginger Garlic Paste – 1 tsp
Chopped Green Chillies – 2
Cumin Seed (Jeera) – 1 tsp
Red Chilli Powder – 2 tsp
Coriander (Dhania) Powder – 1 tbsp
Turmeric (Haldi) Powder – ¼ tsp
Rice Flour – 1 tsp
Salt to taste
Mixed Vegetable – 2 cups (Potato, Beans, Carrot and Green Peas)
Coconut Milk Powder – 2 tbsp
Cilantro (Dhania Leaves) – 2 tbsp
Rinse the Tomatoes and cut them into pieces. Cut the Onion also into pieces. Grind both of them together into a fine paste without adding any water.
Cut all the Vegetables and cook them till half done.
Heat the Oil in pan. Add Jeera. And add Green Chilli and Ginger Garlic paste in a few seconds. Sauté those till the raw smell go away.
Add the Onion-Tomato paste. Once the masala becomes thick, add Salt, Rice Flour, Haldi, Chilli Powder and Dhania Powder.
Sauté for a couple of minutes. Add the cooked mixed Vegetables. Add 2 cups of water (less or more depending on the consistency required). Cover the pan with a lid and simmer for 4 to 5 minutes.
Mix the Coconut Milk powder in ½ cup of warm water. Mix well.
Add this mixture to the boiling gravy.
Reduce the flame and simmer for 3 to 4 minutes. Add Dhania Leaves and the Egg pieces. Mix gently.