If you are bored with the traditional egg curry, this recipe can surely prove to be a nice departure and be an interesting addition to the daily menu. Though it is quite a common preparation, I have not tried it before, and thought to try this out. In fact this preparation could avoid the hassles of boiling the egg as well.
Taste-wise, this egg drop curry is quite interesting and looks nice too with egg yolks floating over the gravy. Try this out.
Ingredients to serve 2 :
- Egg – 2
- Onion – 1 (medium size)
- Tomato – ½ (small size)
- Garlic – 3-4 small cloves
- Ginger – ½ inch piece
- Green chilli – 2
- 2-3 strands of fresh coriander leave
- Cumin seed – ½ teaspoon
- Cumin powder – ¼ teaspoon
- Coriander powder – ½ teaspoon
- Red chilli powder – ¼ teaspoon
- Turmeric powder – ¼ teaspoon
- Garam masala powder – ¼ teaspoon
- Salt to taste
- Mustard oil / Cooking oil – 4 tbspoon
Finely chop the onion, tomato, green chilli and coriander leaves.
Peel off the garlic cloves and crush them in a mortar and pestle. Also remove the skin of the ginger and finely grate it with a microplane.
Now heat oil in a kadai over medium flame.
Add cumin seeds and let it splutter.
Add garlic and saute till it changes colour.
Add chopped onion and fry till golden brown. Add little salt while frying the onion.
Add chopped tomato, green chilli and ginger. Cook till tomato gets soft.
Add turmeric powder, red chilli powder, cumin powder and coriander powder. Cook till the raw flavour of spices goes off and oil comes out from the mixture.
Now add 1 large cup of water.
Add garam masala powder as water starts boiling and mix it well.
Now carefully crack the eggs and drop into the gravy. Keep enough space between the eggs and try to keep the egg yolks intact.
Cover the kadai with a lid and let the eggs cook for couple of minutes. Keep the flame on low at this time.
As the eggs get cooked switch off the flame and sprinkle over fresh coriander leaves.
Serve with plane rice.