Egg Curry Recipe
Are you looking for an enticing Egg Curry recipe? Serve this tasty Side Dish as often as you like! I bet you haven't tried any Asian dish like Egg Curry. This is the best recipe of Eggplant Eggs I have ever made. I would really appreciate a feedback on this recipe of Egg Curry. Thank You.
Ingredients
16 eggs
2 teaspoons ground chilies or chili powder
1 teaspoon turmeric
1 pinch cumin
1 pinch coriander
1 pinch ginger
1/2 cup water or tomato juice
4 onions, sliced
2 cloves garlic, minced
1/4 cup oil
8 tomatoes, peeled and cut into eighths or 4 cups canned tomatoes
Salt to taste
1 cup yogurt
Directions
Hard boil eggs, peel, leave whole.
With tip of paring knife, slit egg white from end to end around the whole egg, leaving 1/4 inch space between each slit to allow curry flavor to penetrate egg, taking care to keep the egg in one piece.
Combine chilies, turmeric, cumin, coriander, ginger, and water or tomato juice.
Saute onions and garlic in oil.
Add spice mixture and tomatoes, then simmer for one hour.
Salt to taste.
Remove from heat and add one cup of yogurt stirring until blended, and the eggs.
Heat together for about 30 minutes before serving, to allow flavors to penetrate eggs, but take care to keep the heat very low so that eggs do not toughen.
With tip of paring knife, slit egg white from end to end around the whole egg, leaving 1/4 inch space between each slit to allow curry flavor to penetrate egg, taking care to keep the egg in one piece.
Combine chilies, turmeric, cumin, coriander, ginger, and water or tomato juice.
Saute onions and garlic in oil.
Add spice mixture and tomatoes, then simmer for one hour.
Salt to taste.
Remove from heat and add one cup of yogurt stirring until blended, and the eggs.
Heat together for about 30 minutes before serving, to allow flavors to penetrate eggs, but take care to keep the heat very low so that eggs do not toughen.
