Egg Curry

Egg Curry
Ingredients

• 1 tsp chilli pd
• 3 piece chopped chilli
• 3  chopped onion
• 1 tbsp coriander pd
• 1 tsp cumin
• 1 tsp cumin pd
• 3 springs curry leaves
• 10  eggs
• 1 tsp fenugreek leaves
• 1 tbsp ginger garlic paste
• 1 tsp mustard seeds
• 3to 4 tbsp oil
• 1 to taste salt
• 100 ml tamarind juice
• 1 pinch turmeric
• 1/2 cup Curd

Directions
• Heat oil in a vassal and mustard seeds and let them splutter. Now add methi seeds, cumin and add onions curry leaves and fry Add chopped onions and green chillies and fry till they turn light brown.
• add ginger garlic paste
• Now add chilli pd, turmeric pd, coriander pd and cumin pd, mix well and saute for few seconds
if u want u can add curd 1/2 cup instead of tamarind.
• Add tamarind extract and 2 cups of water and bring to a boil. Add salt and sugar and reduce heat and let it simmer for 10 mt. Add the boiled and fried eggs and let it cook in the gravy for 3 minutes or till you get the required gravy consistency.
• Garnish with chopped coriander leaves. Serve this hot steamed rice or rotis

 egg curry can be made with tamarind or yogurt.