Egg Curry. So good. So easy.

egg curry egg roast recipe

 

I love photographing food when I am eating out. But when it comes to home-cooking, I am an absolute nut at photographing it. Especially if it is a curry. I cook, I put it on the plate and eat it. I don’t really style it. And many a times, I am just so pleased with the taste, that I eat it even without thinking of clicking it. But it is my endeavour to learn how to style meals made at home, plus make an effort to photograph them.

I did not take any photos for this, sorry. But the curry was so good, I tell you, that I had to share. If you love eggs {like me} and if you are into curries, you must try this. I love eggs. Just the thought of eggs makes me hungry.

For this easy peasy Egg Curry or Egg Roast, you need:

Eggs – 4 Boiled {Remove the shells but keep it whole.}

Oil

Onion – 2 finely sliced

Tomato – 2 finely chopped

Chilli powder – 2-3 tsp {increase or decrease depending on your palette}

Ginger garlic paste – 1 tsp

Pepper powder – 1/2 tsp

Garam Masala – 1/2 tsp

Salt {as per taste}

Mustard seeds – 1 tsp

Curry Leaves {I once made it without curry leaves since I did not have any at home, and it turned out fine. The curry leaves do enhance the flavour though.}

The mustard seeds and curry leaves give it a nice South Indian twist. If you have coriander leaves, garnish it to glory.

  1. In a cooking pot, heat the oil. Add mustard and curry leaves. Add onions and stir well till it starts to become brown.
  2. Add ginger garlic paste. Stir well. Add the tomatoes. Stir well and let it become soft and mushy.
  3. Add all the powders and stir nicely for a few minutes until fragrant.
  4. Add salt, 1 cup water and allow to boil.
  5. Poke the boiled eggs with a fork and add them to the above. Cover and cook for few minutes or till it becomes thick.
  6. Eat.

You can eat this with roti or any Indian bread or dosa.

 

 

Enjoy. Let me know if you make it and what you thought of it.

 

 

 

PA x