Ingredients for cooking Egg Curry with Tomatoes:

  1. 2 Onions
  2. 4 Tomatoes
  3. 2 Eggs
  4. Oil 100 grams
  5. Sarso 1/4 tsp
  6. Jeera 1/4 tsp
  7. Methi approximately 6 seeds
  8. Tumeric powder 1/4 tsp
  9. Coriander Powder 1/2 tsp
  10. Salt 1 tsp (or salt to taste)
  11. Garlic Paste 1/2 tsp
  12. Ginger Paste 1/4 tsp
  13. Chilly Powder 1/4 tsp
  14. Curry leaves 1 stalk

Method for cooking Egg curry with Tomatoes:

  1. Slice the onions in thin long pieces.
  2. Cut the tomatoes into pieces.
  3. Heat oil in a deep frypan.
  4. Splatter in Methi, when it start to give out bubbles, add sarso seeds.
  5. Add Jeera after sarso starts to pop.
  6. Add Onions and stir for few seconds.
  7. Add the Garlic and Ginger paste.
  8. When Onions are light brown, add the Tomatoes.
  9. Add the Turmeric, Masala, Curry leaves, Chilly Powder and Salt.
  10. When the Tomatoes are tender, break the egg and pour the egg.
  11. Stir and let it cook for 4 minutes (take care not to let it burn and stick to the bottom).
  12. Serve with roti.
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