Subru uncle's Indian Egg Curry My Picky-eater Bro, Manav, Loves! |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 2 |
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This is one dish I will be preparing for my bro while in the US for a holiday. My bro. is really choosy about the food he eats. This is something he'll close his eyes and enjoy! Hope you enjoy it too. Ingredients:
4 teaspoons salt |
4 small tomatoes, washed,peeled and chopped |
6 tablespoons oil |
2 inches fresh ginger, peeled,washed and finely chopped |
7 -8 cloves fresh garlic, peeled,washed and finely chopped |
2 medium green chilies, washed,ends trimmed and slit lengthwise |
4 teaspoons fennel seeds |
4 bay leaves |
4 hard-boiled eggs, peeled and halved |
5 tablespoons fresh coriander leaves, washed and chopped |
Directions:
1. Boil eggs in a pot alongwith plenty of water.
2. Once the eggs have boiled, remove the water and allow the eggs to cool completely.
3. Heat oil in a pot.
4. When its hot, add fennel seeds and bay leaf.
5. After 15 seconds, add ginger, garlic and the green chilli.
6. Saute until the raw smell of ginger and garlic is gone.
7. Add tomatoes and cook well until softened completely.
8. Mix in salt.
9. Now, very gently, add the halved boiled eggs.
10. Mix the eggs carefully to coat with the masala.
11. Garnish with corriander leaves and serve hot with chappatis (rotis/Indian flatbreads) or with bread or cooked long-grain Basmati rice.
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