Ingredients
- 4 eggs – boiled
- 2 tbsp oil
- 1/4-3/4 tsp cumin
- 1-2 sprigs curry leaves
- 1 cup onions – finely chopped
- 1 chopped green chili
- 1-1 1/4 tsp ginger garlic paste
- 2 tomatoes – finely chopped or pureed
- 8 cashews – optional
- 4 tbsp coconut - optional
- 1/8 tsp turmeric
- 3/4 tsp red chili powder
- 3/4-1 tsp garam masala powder
- 1 tsp coriander powder
- 1 handful coriander leaves – chopped
- salt to taste
- water
How to Make Egg Curry
Note: You can use chopped tomatoes or make a smooth puree of tomatoes and cashews or coconut. 1.Set this aside.
Cherish the meal at work by packing it with your stainless steel lunch box or storage containers Trivia Eggs age more in 1 day at room temperature than 1 week in the refrigerator. |