Egg drop Curry
Eggs cooked on top of a spicy curry
Servings: 4 servings
Pin Recipe
Ingredients
- 5 large Eggs
To Grind
- 1 large onion - roughly chopped
- 1 medium sized tomato - roughly chopped
- 1 inch ginger
- 3-4 large garlic cloves
- 2 tbsp grated coconut
- 1/2 inch cinnamon stick
- 2 small cloves
- 1 tsp fennel seeds
- 1 long green chilly
- 1 tsp peppercorns
For Cooking Masala
- 1 tsp fennel seeds
- 2 spring curry leaves
- 1 large onion - finely chopped
- 1 medium tomato - finely chopped
- 1/2 tsp tumeric powder
- 1 tsp chilly powder
- 1 tsp coriander powder
- 1 tsp cumin powder
To Garnish
- 1 tbsp chopped coriander leaves
Instructions
To Grind
- grind everything given under "to grind" section to a fine paste.
Making Masala
- Heat oil, crackle fennel seeds and curry leaves, saute in chopped onions and tomatoes.
- Now, to this add the ground paste, turmeric powder, chilly powder, coriander powder, cumin powder. mix well and add little water and salt. Close and cook until masala is cooked well and oil starts leaving out
- Now open the lid, break the egg in a bowl one by one and drop them one by one leaving space in between them. sprinkle salt, pepper powder and chilli powder. Again, Close with a lid and cook in simmer until the eggs are cooked
- Gently mix them and garnish with chopped coriander leaves