Egg curry receipie

                          Egg curry receipie

Egg curry, a famous dish in numerous cooking styles, joins bubbled eggs with a tasty and hot curry sauce. Here is a heavenly recipe to set it up:

Fixings:

For Boiling Eggs:

6 eggs

Water, enough to cover the eggs

Salt, a squeeze

For the Curry:

2 tablespoons oil

1 onion, finely cleaved

2 tomatoes, finely cleaved

1 tablespoon ginger-garlic glue

1 green bean stew, cut longwise (conform to taste)

1 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon red bean stew powder (conform to taste)

1/2 teaspoon garam masala powder

Salt to taste

1/2 cup yogurt (discretionary, for a rich curry)

New cilantro leaves, cleaved for embellish

Directions:

1. Heat up the Eggs:

Place the eggs in a pot and add sufficient water to totally cover them.

Add a spot of salt to the water.

Heat the water to the point of boiling over medium-high intensity.

When bubbling, lessen the intensity to medium-low and let the eggs stew for 10 minutes.

Following 10 minutes, eliminate the eggs from the boiling water and spot them in cool water to stop further cooking.

Once cooled, strip the eggs and put them away.

2. Set up the Curry:

Heat oil in an enormous container or kadai over medium intensity.

Add cumin seeds and let them splutter.

Add finely slashed onions and sauté until they become brilliant brown.

Add ginger-garlic glue and green bean stew. Sauté for another 1-2 minutes until the crude smell vanishes.

Add slashed tomatoes and cook until they turn soft and the oil begins to isolate.

Add coriander powder, turmeric powder, red bean stew powder, and salt. Blend well and cook for 2-3 minutes until the flavors are fragrant.