Egg Tomato curry is a tasty sidedish to go with Rice or chapati.
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Let’s see how to make this Curry.
Preparation Time : 10 mins
Cooking Time : 25 mins
Serves : 2
Oil – 1.5 tbsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1 tsp
Kalonji seeds – 1/2 tsp(optional)
Dried Red chillies – 3 (broken into pieces)
Ginger garlic paste – 1 tsp
Onion – 1 (small size, chopped)
Garlic – 8 pods ( chopped)
Tomato – 4 (medium size, chopped)
Green chillies – 3 (cut into pieces)
Salt to taste
Red chilli powder – 1 tsp or adjust to your taste.
Boiled egg – 2 to 4
1.Heat oil in a pan. When the oil is hot, add Mustard seeds, Cumin seeds, kalonji. Let it splutter. Then add dried red chillies, ginger garlic paste. Saute until the raw smell goes off. Add the chopped onions, garlic. Fry until it turns light golden. Add chopped tomatoes, green chillies.
2. Add salt as required and red chilli powder. Saute well. Then add 1/2 cup of water. Cover and cook in medium flame, stir in between. Cook till the oil begins to appear. Then add boiled eggs to it and mix gently.
Serve hot with Rice, chapati or Roti.
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