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Chettinad Egg Curry

  • 4servings
  • 25minutes

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, C, P
MineralsNatrium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. (Boiled) Egg 4 nos

  2. Onion chopped 2 nos

  3. Tomato chopped 2 nos

  4. Green chilli slit 1 no

  5. Ginger garlic paste 2 tsp

  6. Turmeric powder 1/2 tsp

  7. Coriander powder 1 tbsp

  8. Pepper powder 1/2 tsp

  9. Red chilli powder 1 tsp

  10. Cumin powder 1/2 tsp

  11. Fennel seeds 1/2 tsp

  12. Mustard seeds 1/4 tsp

  13. Cinnamon 1 (inch size)

  14. Curry leaves (a few)

  15. Salt to taste

  16. Oil 2 tbsp

Instructions Jump to Ingredients ↑

  1. Slit boiled eggs a little and keep aside.

  2. Heat oil in a kadai. Add mustard seeds, fennel seeds and let it splutter.

  3. Add chopped onion, green chilli and curry leaves. Fry in a slow fire till onion becomes translucent.

  4. Add turmeric powder and continue frying for 2 minutes.

  5. Add ginger garlic paste, pepper powder, chilli powder, cumin powder, cinnamon, coriander powder and continue in a slow fire till oil comes out.

  6. Add chopped tomato and continue frying in a slow flame for 5 minutes.

  7. Add salt and fry till the tomatoes get smashed well.

  8. Add required amount of water, add boiled eggs and cook in a slow fire till the curry becomes thick and oil comes out.

  9. Remove from heat and serve hot with white rice, roti and chapati.

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