Egg curry is an unavoidable side dish in breakfast, right? Today i am introducing very simple and easy to prepare egg curry, which is very tasty too... Let's start!!
> Take first and second milk (1/2 to 1 cup) from coconut and keep it aside
> In a pressure cooker, add oil and heat
> Add sliced big oinion and small onion and saute well for a minute
> Add salt and saute well
>Add ginger garlic paste and saute for one more minute
> Add curry leaves and saute
> Add chicken masala and saute
> Add the second coconut milk or water and saute and check the spice and salt, if its correct, close the lid of the pressure cooker and keep for one whistle in high flame and 2 whistles in low flame.
> Switch off the flame and allow to pressure goes for 3-5 minutes
> open and check the consistency require for the egg curry, if the consistency is as per your requirement, switch on the flame for a minute and add the first milk and switch off the flame (don't allow it to boil after adding the first milk)
> then add the boiled eggs without shell and serve hot in a serving bowl
> Yummy egg curry is ready to eat
Note: You can use any oil, but I prefer to use gingelly (sesame oil), as i love the taste...
you can add coriander leaves for seasoning too, if you love the flavor.
Ingredients:
Egg - 4 numbers
Big onion - 1 (finely sliced)
Small onion - 10 - 15 numbers (sliced)
Ginger garlic paste - 1 tsp
Curry leaves - 1 spring (optional)
chicken masala - 1 1/2 tbsp
coconut milk - 4 tbsp
water / second milk of coconut - for boiling as per requirement
salt to taste
Oil (preferably gingelly oil) - 3 tbsp
Preparation:
> Hard boil the eggs and remove shells and keep it aside> Take first and second milk (1/2 to 1 cup) from coconut and keep it aside
> In a pressure cooker, add oil and heat
> Add sliced big oinion and small onion and saute well for a minute
> Add salt and saute well
>Add ginger garlic paste and saute for one more minute
> Add curry leaves and saute
> Add chicken masala and saute
> Add the second coconut milk or water and saute and check the spice and salt, if its correct, close the lid of the pressure cooker and keep for one whistle in high flame and 2 whistles in low flame.
> Switch off the flame and allow to pressure goes for 3-5 minutes
> open and check the consistency require for the egg curry, if the consistency is as per your requirement, switch on the flame for a minute and add the first milk and switch off the flame (don't allow it to boil after adding the first milk)
> then add the boiled eggs without shell and serve hot in a serving bowl
> Yummy egg curry is ready to eat
Note: You can use any oil, but I prefer to use gingelly (sesame oil), as i love the taste...
you can add coriander leaves for seasoning too, if you love the flavor.
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