This is another one of my MIL’s recipes. This masala gravy can also used to make mushroom or potato curries.
Ingredients
- 5 Eggs – boiled
- ½ tsp Chili powder Red
- 1 Lemon
For the Masala:
- 1 Onions – large, roughly chopped
- 6 - 7 cloves Garlic
- 6 - 7 chilies Green
- 1 tsp Peppercorn
- 1 Cinnamon ” stick
- 2 tbsp Almonds
- 2 tbsps coconut Grated
- ½ cup Coriander leaves
- ½ cup Mint leaves
Servings: serving
Instructions
- Grind masala with little water to a smooth paste.
- Heat 2tbsp oil in a pan, add the masala and fry till it turns lightly brown and does not smell raw anymore, about 12-15 minutes.
- Add about 1cup water and salt to the gravy and let it come to a slow simmer (add more or less water depending on the consistency of the curry). Slide in the eggs along with salt and red chili powder. Simmer on low flame for another 7-8 minutes. Squeeze juice of 1 lemon and serve with rice.
Recipe Notes
I'm sending this to Mansi's Healthy Cooking event at Fun and Food. Thanks Mansi for hosting this healthy event.
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When i saw your egg masala curry i was like why it looks green then i saw the coriander. Thats really a different addition never tried corriander in egg masala curry. Must try recipe.
Definitely a unique idea for an egg curry. I love the idea of using this masala with potatoes!! 🙂
Green eggs and rice! Looks and sounds very yummy 🙂
this is a new version of egg curry! thanks for sharing pavani! you should send this to my healthy cooking event!:)
Hi Pavani,I tried the egg curry today and it was yummy. Thanks!!