egg curry
Eggs - 7
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Green chili - 3 chopped
Curry leaves - 10 - chopped
Onion - 2 m chopped
Tomato - 2 small chopped
Turmeric - 1/2 tsp
Red chili - 3/4 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Curry leaves - 10 - chopped
Onion - 2 m chopped
Tomato - 2 small chopped
Turmeric - 1/2 tsp
Red chili - 3/4 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Salt - as per taste
Coriander leaves - for garnishing
Water - 1/2 cup
Method:
1. Heat oil in a pan, add Mustard seeds, cumin seeds, green chili, curry leaves fry for 2 mins
2. Now add onion and fry till they are light golden in color and cooked
3. Now add tomato, rcp, turmeric, coriander, cumin and salt and cook for 5 mins without closing the lid
4. After oil oozes out.
5. Add eggs, coriander leaves and water and close the lid n cook for 15 min on low flame.
1. Heat oil in a pan, add Mustard seeds, cumin seeds, green chili, curry leaves fry for 2 mins
2. Now add onion and fry till they are light golden in color and cooked
3. Now add tomato, rcp, turmeric, coriander, cumin and salt and cook for 5 mins without closing the lid
4. After oil oozes out.
5. Add eggs, coriander leaves and water and close the lid n cook for 15 min on low flame.
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