Chettinad Egg curry is delicious spicy egg dish with a lovely flavor of roasted spices. Try this lovely recipe which can be prepared easily and with few common ingredients.
- Egg: 4
- Onion: 2 large
- Tomato: 2 large( boiled , peeled and pureed)
- Ginger-garlic paste: 2 tbs
- Green chilly: 1
- Coriander seeds: 2 tbs
- Mustard seeds: 1 tsp
- Fennel seeds: 1 tsp
- Cumin seeds: 1 tsp
- Fenugreek seeds: 1/4 tsp
- Whole pepper: 1tsp
- Cinnamon: 1inch
- Dry red chilly: 4
- Turmeric powder: 1 tsp
- Salt: to taste
- Coriander leaves: 2 tbs
- Curry leaves: 2 strings
- Oil: 2&1/2 tbs
METHOD OF PREPARATION
- Heat a pan with 1/2 tbs oil in a pan and roast dry red chilly, coriander seeds, Cinnamon, whole pepper, fenugreek, cumin and fennel seeds for 3-4 minutes.
- Allow it to cool and grind to paste with little water.
- Hard boil the eggs, peel off and make 4-5 slits.
- Now heat remaining oil, and sputter mustard seeds.
- Then add turmeric powder and curry leaves and saute for 45 seconds.
- Add in ginger-garlic paste and green chilly and saute till it's raw smell moves.
- Now add chopped Onion along with salt and saute for 1-2 minutes.
- Now close the lid of pan and cook for 5-6 minutes in low flame.
- Add in the ground masala paste and saute till oil seems on top.
- Now add pureed tomato , stir and cook for 5 minutes.
- Now add little water and allow it to boil.
- Eggs are added and cook for 8-10 minutes with closed lid. Add more salt if needed.
- Add in coriander leaves and remove from flame.
Awesome spicy Chettinad Egg Curry is ready. Serve hot with rice or roti.
