This is a very simple egg curry which can go with rice & rotis too.My focus for the day was to make something that could be used for lunch and carry forward the left overs for rotis at dinner.The spice & salt could be adjusted to taste.....rest of the ingredients, am sure are all at hand in every kitchen :)And this is how it looks when done and truly tastes good as well.
4 Eggs boiled and sliced into two
3 medium sized onions sliced
2 medium sized tomatoes sliced
2 green chillies slit lengthwise
A few curry leaves
1 tbsp ginger garlic paste
1 tsp turmeric powder
2 tsps red chilly powder
3 tbsps coriander powder
Half a tsp garam masala powder
Salt to taste
4 Tbsps oil
A pinch of saunf ( fennel seeds)
1 Cup of chicken stock
1 tbsp Coriander leaves chopped
Step 1: Heat oil , add saunf, while it splutters, add curry leaves, green chilly and onions , saute gently til onions turn pale.
now add ginger garlic paste and fry well on medium heat until the onions starts to turn brown.
Step 2: Add sliced tomatoes and fry well. Add turmeric,chilly ,coriander & garam masala powders to this.
keep stirring till the onions and tomatoes fry really really well and the oil starts showing at the sides of the pan.
Step 3: Add chicken stock, add salt as appropriate. Let it simmer.The curry should now have the deep brown color. Add sliced eggs & chopped coriander leaves.
If ever, the gravy is thick , add hot water to dilute it or even adding coconut milk to it would be nice.