Andhra Egg Curry

Cuisines

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Recipe

Ingredients

4	eggs
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
1	large onion, finely chopped
2	green chilies, slit
1 tablespoon	ginger-garlic paste
2	large tomatoes, finely chopped
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	garam masala
1 cup	water
Salt	to taste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Boil the eggs until hard-boiled, then peel and set aside.
2. 2 Heat oil in a pan and add mustard seeds and cumin seeds.
3. 3 Once they splutter, add a pinch of asafoetida.
4. 4 Add the chopped onions and green chilies, sauté until the onions turn golden brown.
5. 5 Add ginger-garlic paste and sauté until the raw smell disappears.
6. 6 Add the chopped tomatoes and cook until they become soft and mushy.
7. 7 Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
8. 8 Pour in the water and bring the mixture to a boil.
9. 9 Add salt to taste and let the gravy simmer for 5-7 minutes.
10. 10 Make small slits on the boiled eggs and add them to the gravy.
11. 11 Simmer for another 5 minutes, allowing the eggs to absorb the flavors.
12. 12 Garnish with fresh coriander leaves before serving.