I decided to make Egg curry for my husband one evening. Egg curry means left-overs for me. Somehow I'm not able to develop taste for this curry. While I was making it I realised amount of curry is too much for 3 eggs. Then and there I decided to make Curried Rice.
3 Eggs Boiled
1 Big Onion
3-4 cloves Garlic
1/2 inch piece of ginger
1 green chili (u can add more if want spicy)
1/4 cup Tomato Puree
Masala- Turmeric, coriander, roasted jeera pd, chili pd, garam masala, salt
Fry Boiled eggs in hot oil until light brown in color. Keep them aside to cool.
Grind onion, garlic, ginger and green chilies in to a smooth paste. Heat oil, add onion-garlic paste and fry till golden brown. Add all the masalas fry for sometime and add tomato puree in it. Fry till you can see oil on the edges. Add yogurt mixed in a cup of water (if making curried rice later add 2 cups of water :-) ) and boil on a medium flame. (stir in between if necessary) Cut the eggs in to halves (vertically) and add them in to gravy. Simmer it for 10 minutes or until it reached to the thickness of your choice.
Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti, naan or rice.
Tip- After mixing yogurt if u see little chunks of it in the gravy or if the gravy is not smooth, Blend it in the blender before adding eggs.
1 tbsp oil
1 bay leaf
Few cloves and whole black pepper
Left over curry
1 cup Rice (soaked in water )
2 cups Water
Garnishing of your choice
Heat oil in a pan, add bay leaf, cloves and peppers. Add curry and fry it for few seconds. Now add rice and mix it well. Add water and salt (if needed) cover and cook till done.
Serve hot with Egg Curry or Curry of your choice.
This recipe is going for Think Spice..Think Pepper.. event hosted by Dear Divya from Dil se..
Labels: ande ki sabji, curried rice, Egg curry, fried egg curry, pulav, rice