Friday, April 18, 2014

Tangy Egg Curry (Eggs in Onion-Tomato Sauce)

Eggs can be cooked in hundreds of different ways. There are several versions of egg curry alone. Eggs made any way is acceptable in my household and when it is curried, everybody relishes it. Here is another version of egg curry. It is quick and easy to make and absolutely lip-smacking!

Servings: 4


Eggs: 8 hard-boiled, peeled and cut into 2 equal slices.
Onions: 2 medium, diced small
Tomato: 1 medium, diced small
Cooking Oil: 1 tbsp( I use coconut oil)
Chilli powder: 1/2 tsp
Coriander powder: 1/2 tsp 
Garam masala: 1/2 tsp
Haldi ( turmeric powder): pinch
Salt to taste
Coriander leaves( cilantro): 4-5 sprigs for garnishing.
Water: 1/2 cup


Heat oil in a frying pan/ wok on medium heat. 

Add the chopped onions, sauté until they turn almost golden brown. 

Add the chopped tomatoes and sauté until the tomatoes start leaving oil. 

Now add turmeric powder, coriander powder and sauté for 30 seconds.

Then add chilli powder and garam masala powder and sauté for another minute.

Add 1/2 cup water, salt and let it simmer.( You could add more water as needed based on your desired consistency of the dish.) 

Add the sliced eggs.Turn off the flame.

Garnish with fresh cilantro.

Serve hot with rice/ roti/ bread.


Cooking made easy:

The best way to make hard-boiled eggs cooked evenly is by adding eggs into boiling hot water, boiling it for 10 minutes, switching off the flame and covering it and keeping it like that for  another 10 mins.Remove from water.If you wish you could run it under cold water to cool down.I just wait for it to cool down. Peel when cooled.

Tip for healthy living:

Eggs are a great source of protein. One can safely consume one egg a day without worrying about increasing your cholesterol levels.

Food for thought:

Always do your best. What you plant now, you will harvest later. Og Mandino