Egg/Mutta Curry

May 21, 20201 min read

Egg Curry Recipe

1.Boiled eggs-4

2.Onion-1 big

Ginger-1 small piece

Garlic-3-4(big)

Green chillies-3

Oil -1 1/2 tbsps

Curry leaves - a sprig

Slice the onion.Chop the ginger ,garlic and the chillies.

Heat oil in a cheenachatti and add the curry leaves .add the chopped garlic and ginger to this and saute for a minute. Add the sliced onion and chopped chilli and saute till glossy.

2.turmeric powder-1/2 tsp

Chilli powder-3/4 tsp

Corriander powder-1 1/2 tsp

Add the above masalas & saute in medium heat for a minute. Then add 2 tbsps water and cook till the oil seperates.

3.Carrot-1

Potato-1

Salt to taste

Add the cubed veggies ,salt and 1 cup water and cover & cook until the veggies are done.

4.coconut milk-2 cups ( extracted from 1/2 coconut-1/2 cup first milk and 1 1/2 cups second & third milks) or (3-4 tbsps coconut milk powder dissolved in 2 cups water)

Add the 1 1/2 cups second & third milks to the above.let this simmer for two minutes. Add the boiled eggs de shelled & halved into the curry.

5.Garam masala-1/2 tsp

Vinegar-1 tbsp

Corriander leaves-few

Add the garamasala and the first milk of coconut & the vinegar stirring constantly until it starts to boil.Adjust salt and turn off the stove. Add the chopped corriander leaves.