Easy Chettinad Egg Curry

Chettinad Egg Curry is a South Indian specialty that goes well with chapathi or rice. It has rich and spicy flavors that you will love. The spices in this easy recipe smell great, and the coconut milk gravy is smooth and creamy.

Ingredients:

4 hard-boiled eggs
2 onions, finely chopped
2 tomatoes, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
2 green chilies, slit
1/2 cup coconut milk
1/2 cup water
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon turmeric powder
1 tablespoon red chili powder
1 tablespoon coriander powder
1/2 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish

Instructions:

Put mustard seeds, cumin seeds, and fennel seeds in a pan with hot oil

Allow them to sputter

Put in the chopped onions and cook them until they turn golden brown

Put in chopped garlic, grated ginger, and green chilies that have been slit

Put it in the saut for a few minutes

Put in the coriander powder, turmeric powder, and red chili powder

Add everything together and cook for one minute

It's time to add the chopped tomatoes

Cook them until they get soft and the oil separates

Add the water and coconut milk

Hold it there for a while and stir it well

Put in the salt, garam masala, and hard-boiled eggs

Put a lid on top and cook for 10 to 15 minutes

Add fresh coriander leaves as a garnish

Put it on top of chapatis or rice all hot

Comments

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