Thattukadai Egg Curry Recipe
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- Total time
- 40 min
- Serves
- 4
- Cuisine
- Indian
Ingredients
- Coconut Oil - 4 tblsp
- Fennel Seeds / Sombu / Saunf - 1 tsp
- Cinnamon / Pattai - 1 piece
- Cardamom / Yelakai - 4
- Cloves / Krambu - 4
- Bay Leaf - 1
- Kal Paasi - 2 piece
- Dry Red Chillies - 2
- Onion - 3 large sliced thinly
- Ginger Garlic Paste - 1 tblsp
- Tomato - 2 chopped finely
- Kashmiri chilli powder - 1 tblsp
- Coriander Powder - 2 tblsp
- Cumin Powder - 2 tsp
- Garam Masala Powder - 1 tsp
- Water as needed
- Chicken Stock Cube or Veg Stock Cube - 1
- Egg - 4 to 5 boiled
- Coriander Leaves - 3 tblsp chopped finely
Steps
- 1
Heat oil in a kadai. Add in whole spices and let them sizzle.
- 2
Add in onions and saute for few mins.
- 3
Cover and cook till onion is wilted.
- 4
Add ginger garlic paste and saute for a min,.
- 5
Add in spice powders and salt. Cook for 2 mins. Add water and cook till oil separates.
- 6
Add in tomatoes and cook till mushy.
- 7
Add in water, stock cube and mix well.
- 8
Add in boiled eggs and simmer for 10 mins.
- 9
Add coriander leaves and mix well.
- 10
Serve.
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