Prep Time: 20 mins I Cooking Time: 40 mins I Serving: 4-5
Ingredients :-
For Curd Mix :-
½ cup/ 120 g Curd /Yogurt(well beaten)
½ tbsp. Coriander Powder
1.5 tsp Cumin Powder
1 tsp Garam Masala Powder
2 tsp Red Chilli Powder
For Curry :-
6 Eggs (Hard Boiled & shelled)
4 tbsp. / 60 ml Veg Oil (1 tbsp. + 3 tbsp. divided)
1 ½ tsp Turmeric Powder (½ tsp + 1 tsp divided)
Salt (½ tsp + to taste)
2-3 Red Chilli (whole & dried)
1 tbsp. Garlic Cloves (minced)
1.5 tsp Fresh Ginger (grated)
3 Onion, medium-sized (grinded)
2 Tomatoes, med sized (pureed)
1-2 Green Chilli (chopped)
1.5 cup/ 350 ml Hot Water
6-7 Fresh Coriander Sprigs (chopped)
Method :-
In a bowl add curd + coriander powder + jeera powder + garam masala powder + red chilli powder. Mix well and set aside for later use.
Heat 1 tbsp. of veg oil in a kadai/pan. Add ½ tsp turmeric powder + ½ tsp salt and stir for a min. Add boiled eggs to the pan and sauté for 3-4 minutes on low-medium flame until light golden layer if formed outside
Once done, lower down the flame. Dish out the eggs on a plate and set aside for later use
To the same pan add the remaining veg oil (3 tbsp.) Add whole red chillies + minced garlic + fresh ginger grated to the pan and stir for 3-4 mins on low-medium flame
Add the grinded onions to the pan and sauté for 7-8 minutes on low-medium flame until onion colour changes to light golden brown
To the pan add tomato purée and stir for 4-5 minutes on low-medium flame
Next add chopped green chillies to the pan and stir for a minute
Next add 1 tsp turmeric powder + salt to the pan. Mix well and stir for 2-3 mins on low-medium flame
Add the prepared curd mix/mixture to the pan. Mix well and stir for 4-5 mins until oil separates from the masala on low-medium flame
Add hot water to the pan. Mix well and let it simmer for 10-15 mins on low-medium flame until gravy thickens
Once thicken, add fresh chopped coriander and turn off the flame
Cut the eggs into half (lengthwise). In a serving bowl arrange the sautéed eggs and pour the cooked gravy over the eggs and garnish with coriander.
Time to Taste :)
Serve with hot steamed ghee rice, some kachumber salad and masala papad