Mustard Egg Curry
Mustard Egg Curry Recipe
Ingredients
boiled eggs - 4
mustard paste - 4 table spoons
mustard seeds - 1 tea spoon
tomatoes - 3 medium sized (grind in mixie without water or use ready-made
paste)
garlic- 4-5 cloves chopped fine or paste
dry laal mirch whole - 2
water - 320 ml. or more depending on your gravy needs
regular oil - 2 table spoons or more if needed
haldi, mirch powder, and namak - 1 tea spoon each or by taste
Method
In a sauce pan or kadhai, fry the eggs with a little oil till they
become dark
sunahare. Covering it helps with the splatter. Check them every
now and
again or they will burn.
Take them out and make at least 3 incisions with a knife on each
egg making
sure not to break the eggs. In a kadhai, heat some oil then splatter
the garlic,
mustard seeds, and laal mirch
Add the mustard paste, haldi and mirch powder Wait till the mixture
separates
(usually takes two to three minutes) then add the tomatoes' paste
and namak
and fry for ten minutes on medium heat
Now add some water and let it come to a boil on high, add the eggs
and cover
for ten minutes on medium high. Serve with Puri, Paraanthe or Roti
(or if you
are lazy like me then with Rice Pulao!)
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