There’s something magical about walking into the kitchen on a rainy day and smelling mom’s egg curry simmering away. It wasn’t just a dish; it was a warm hug in a bowl.
Ingredients
- 4 fresh Nila Eggs (boiled)
- 2 onions (finely chopped)
- 2 tomatoes (pureed)
- 2 green chilies (slit)
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tbsp coriander powder
- Salt to taste
- 2 tbsp cooking oil
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan and sauté onions until golden.
- Add ginger-garlic paste and cook for a minute.
- Stir in tomato puree, turmeric, chili, and coriander powder. Cook until oil separates.
- Add salt and a little water to adjust consistency.
- Cut boiled Nila Eggs in half and gently place them into the gravy.
- Simmer for 5 minutes.
- Garnish with fresh coriander and serve hot with rice or chapati.