Egg Stew/Curry

 

 

Ingredients:

• Egg: 4
• Onion: 1 (Chopped lengthwise)
• Water: 2 glass
• Salt: to taste
• Oil: 2 tbsp

For Grinding:

• Onion:  2 medium
• Roasted Gram/Dalva:  1tsp
• Coconut:  1/2 cup
• Cinnamon:  1 inch
• Cloves:  4
• Veg/NonVeg Masala Powder: 4tsp (Recipe Here)

 Method:

• Grind the above ingredients to a smooth paste.

Note: Make thick paste add little water for grinding.

• Heat the oil in a pan.
• Add onion, saute till light brown.
• Add the grinded paste, stir & close the lid.
• Stir in between for 10min or till raw smell goes.
• Add water bring it to boil.
• Add salt.
• Adjust the seasoning.
• Turn off the flame.
• Break the egg & gently release the egg white & yolk in the curry.

 Note: Make sure the egg yolk is not damaged when released. Each egg released should have space in between to prevent eggs from joining each other. 

• Now cook in low flame for 7-8mins or till the eggs are cooked completely.
• Don’t stir until the eggs turns solid.
• Egg stew/curry is ready to serve with rice or chapatti (Indian flat bread).

To  buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

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