An easy to cook recipe for working women and men. I make this very often and take it for lunch to office. For a gravy version it is served best with steam rice or jeera rice (I will write another tutorial on jeera rice in future). A favorite with kids and adults alike. You can reduce the amount of water in the end and make a thick gravy too. The thick gravy is a wonderful accompaniant for chappatis or parathas.

So without further ado let me present to you the ingredients and steps for a simple yet delicious egg curry

Ingredients:

Boiled Eggs - 3

Boiled Potatoes (Small) - 2

Onion (Medium) - 1

Tomato (Medium) - 1

Tumeric Powder - 1 tsp

Cumin Powder - 2 tsp

Coriander Powder - 1 tsp

Oil -3 tbsp

Water - 1 glass

Salt - To taste

Red Chilly Powder - To Taste

Method:

1. Slice the tomato

2. Chop the onion

3. Heat oil in a pan

4. Fry the boiled eggs with a pinch of tumeric and salt

5. Remove the eggs from the pan

6. Fry the boiled potatoes in the same pan with a pinch of tumeric and salt till golden

7. Remove the potatoes from the pan

8 In the same pan now fry onions till translucent in color

9. Add tomatoes and fry for 1 minute

10. Add cumin powder, tumeric powder, coriander powder, red chilly powder and salt and fry for 1 more minute

Extra tip: Add 1 tbsp tomato sauce for extra flavor if you wish

11. Add the fried eggs and potatoes in the masala and stir well

12. Add a glass of water and boil till the gravy is as thick as you want it to be

13. Garnish with coriander leaves when done

14. Serve with hot steamed rice

Happy Cooking !!

This is my first article in boddunan. Feedbacks and comments are most welcome. I will do my best to incorporate your comments/feedbacks on my futire articles or tutorials.