Egg Curry

                  EGG CURRY/MASALA

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4

INGREDIENTS

Oil                                             2 Tbsp

Ghee                                         1 Tbsp

Cardamom/elachi (powder)  1 no

Cinnamon stick                       1 inch

Bay leaf                                    1 no

Cloves                                      2 no

Cumin seeds                           1 tsp

Onion (chopped)                    4 no’s

Ginger garlic paste                 1 tsp

Turmeric powder                    ½ tsp

Red chilli powder                    1 tsp

Coriander powder                   1 tsp

Kasuri methi (crushed)          ¼ tsp

Tomato (chopped)                 4 no’s

Egg yolk (boiled)                     1 no

Salt                                          to taste

Eggs (hard boiled)                 4 no’s

Oil                                            1 tsp

Red chilli powder                   ½ tsp

Turmeric powder                   ½ tsp

For Omelet

Eggs                                       4 no’s

Salt                                         to taste

Pepper powder                     ¼ tsp

Turmeric powder                  ¼ tsp

Coriander leaves for garnish

METHOD

In a kadai heat oil and ghee in low flame. Add cardamom, cinnamon stick, bay leaf, cloves and cumin seeds sauté well till the aroma releases. Add onion and sauté till translucent, now add the ginger garlic paste and sauté till raw smell goes and add turmeric powder, red chilli powder, coriander powder and sauté well. Add Kasuri methi by crushing in your hand and add chopped tomato and sauté till the masala is cooked completely and tomatoes are mushy.

Add around ½  cup of water and let it boil, add 1 boiled egg yolk and stir well so the gravy gets thicken. Adjust the salt and let it cook. 

In a pan add oil, pricked boiled egg, red chilli powder, turmeric powder and sauté till the color appears on eggs and keep it aside.

For omelet in a mixing bowl crack 4 eggs, turmeric powder, pepper powder and salt, mix them well. In the same pan which was used for coloring the eggs pour the egg mixture and cook the omelet for a minute in medium flame. Now roll the omelet and let it cook from the inside. 

Note: omelet should be golden brown outside and soft in the inside.

Serve the gravy in two portions (forms) one with boiled egg cut into half and the other with omelet cut into pieces. Garnish with coriander leaves.

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