malabar egg curry

Name: MALABAR EGG CURRY
Prep time: 30 min
Cook time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 2 large onions; 2 large tomatoes; 3 clove(s) garlic (chopped); 1 - inch length ginger(chopped); - a handfull curry leaves; 1 1/2 teaspoon(s) clove powder; 6 - pods of cardamom seeds; 1 teaspoon(s) mango powder; 1 tablespoon(s) channa masala (available in all indian stores); 2 teaspoon(s) red chilli flakes (can be altered according to taste); 1/2 teaspoon(s) turmeric powder; 3 - bay leaf; - salt (to taste); 5 - eggs, hard boiled; 2 tablespoon(s) cumin seeds

(1 RATING)

31 Pinches 3 Photos

nimisha pulleri

bangalore

Updated on Jun 5, 2012

THIS IS ANOTHER OF MY HUBBY'S FAV. IT IS A SOUTH INDIAN CURRY WHICH IS QUITE SPICY. BUT AGAIN, THE LEVEL OF SPICE CAN BE ALTERED ACCORDING TO ONE'S PREFERENCE.THIS CURRY CAN BE COMBINED WITH RICE OR FLAT BREAD (ROTI).

Rate

prep time 30 Min

cook time 45 Min

method Saute

yield 4-5 serving(s)

Ingredients

2 large onions
2 large tomatoes
3 cloves garlic (chopped)
1 - inch length ginger(chopped)
- a handfull curry leaves
1 1/2 teaspoons clove powder
6 - pods of cardamom seeds
1 teaspoon mango powder
1 tablespoon channa masala (available in all indian stores)
2 teaspoons red chilli flakes (can be altered according to taste)
1/2 teaspoon turmeric powder
3 - bay leaf
- salt (to taste)
5 - eggs, hard boiled
2 tablespoons cumin seeds

How To Make malabar egg curry

Step 1

IN A LARGE SAUCEPAN OR WOK, HEAT 2 TBSPS OF OIL AND ADD CUMIN SEEDS. ONCE THE SPLUTTER,ADD CHOPPED ONIONS AND SOME SALT. SAUTE ONIONS TILL THEY TURN TRANSLUCENT, ADD CURRY LEAVES,GINGER AND GARLIC AND SAUTE WELL TILL THE ONIONS TURN BROWN(NOT BLACK.TAKE CARE NOT TO BURN THEM).

Step 2

ADD CLOVE POWDER,CARDAMOM,MANGO POWDER, CHANA MASALA,RED CHILLI FLAKES,TURMERIC POWDER,BAYLEAVES AND ADD A LITTLE WATER SO THAT THE SPICES DONT BURN.SAUTE THEM FOR APPROX 6-7 MINS. ADD THE TOMATOES,COVER AND LET COOK FOR 10-12 MINS.
Step 3

LET THE MIXTURE COOL AND GRIND THE WHOLE MIXTURE INTO A PASTE. TRANSFER THE PASTE TO THE SAME SAUCEPAN OR WOK AND KEEP STIRRING ON MEDIUM FLAME TILL THE CURRY CHANGES COLOUR TO BROWN. THE SMELL CHANGES TO A GOOD AROMATIC CURRY SMELL. KEEP SAUTEING TILL THEN. KEEP ASIDE.
Step 4

IN A SAUTE PAN, HEAT 1 TBSP OIL,ADD TURMERIC AND PAPRIKA. ADD THE HARD BOILED EGGS TO IT AND SAUTE IT TILL THE EGGS GET A NICE GOLDEN BROWN COLOUR.
Step 5

ADD THE EGGS TO THE CURRY AND SERVE WITH FLATBREAD OR RICE.
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