Egg Curry – 1

1. Eggs (boiled) 4
2. Coconut 1 cup
3. Onion 1
4. Tomato 1
5. Fennel seeds (Soamp) 1 tea spn
6. Coriander seeds 1 tea spn
7. Cloves 4-5
8. Cinnamon 1 inch piece
9. Coriander leaves
10. Salt
11. Oil

Heat oil. Add cloves, cinnamon, coriander seeds, fennel seeds, red chillies, half onion pieces, half tomato pieces. Fry till onion turns to red. Add coconut. Fry for 3-4min. Grind.
Heat oil, fry remaining onion. When they turn slightly reddish, add ground masala. Add Salt.When the masala starts boiling, add tomatoes and eggs cut into 4 pieces. Cook till tomatoes are tender. Garnish with coriander leaves. Serve with chapati or rice.

Serves : 3
Preparation time : 25min

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