Egg curry is a popular non-veg dish of India, Pakistan and Bangladesh. Delicious and quick this curry can be ready in 25 minutes. I call it easiest curry and everyone’s favorite.
Submitted by Archana Magavi
Method of Preparation
Eggs - 6
Copra (dried coconut) - 3/4 cup
Onion - medium size
Cloves - 2
Cumin Seeds- 1/2 tsp
Coriander Seeds - 1/2 tsp
Cinnamon - 2 small pieces
Pepper corns - 3
Chilly Powder - 1/2 tsp
Salt - 1 tsp (adjust to your preference)
Dry fry copra till it almost turns brown. Powder and keep aside Fry chopped (3/4 of the onion) onions with 1 tsp. of oil till it is almost brown. Keep aside.
Fry all the spices - Cloves, cumin seeds, Coriander seeds, Cardamom, pepper and cinnamon.
Grind the fried spices and onions together.
In a pan add 2 tsp. of oil - when oil is hot add mustard seeds. When they splutter add the remaining portion of onions.
When onions are cooked add the ground onion and spices paste, chilly powder, garam masala and copra powder and salt.
Add water (approx 4 cups) to the desired consistency and bring the mixture to boil.
Break the eggs into the mixture (don't stir for 2 minutes till the eggs are slightly cooked) and cook on low heat.