Chhattisgarhi Egg Curry
Egg curry in onion-tomato gravy. Budget CG non-veg option.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Turmeric Powder — 0.5 tsp (ground)
- coriander powder — 1 tsp (ground)
- salt (optional) (whole)
- onion — 100 g (chopped)
- boiled eggs — 250 g (whole)
- Ginger — 1 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Garlic — 1 tsp (ground)
- Tomato — 100 g (chopped)
Tempering
- Cumin Seeds — 1 tsp (whole)
- oil — 2 tbsp (whole)
Method
- Peel the boiled eggs and keep them aside. Make 2-3 shallow slits on each egg so the masala soaks in well.
- Finely chop the onion and tomato, and make a paste of the ginger and garlic.
- Heat the oil in a kadai on medium flame. Add the cumin seeds and let them crackle.
- Add the chopped onion and saute till golden brown, then add the ginger-garlic paste and cook for a minute till the raw smell goes.
- Add the chopped tomato along with the turmeric powder, red chilli powder, coriander powder and salt. Cook this masala on low flame, stirring often, till the oil starts to separate from the sides.
- Add the boiled eggs to the masala and gently mix so they get coated evenly. Cook for 2 minutes.
- Pour in about a cup of water to get a curry consistency, cover and simmer for 8-10 minutes so the flavours blend into the eggs.
- Check the salt and adjust, then turn off the flame.
- Garnish with fresh coriander leaves and serve the egg curry hot with rice or roti.
Common questions
- Chhattisgarhi Egg Curry ko English mein kya kehte hain?
- छत्तीसगढ़ी अंडा करी ko English mein Chhattisgarhi Egg Curry likhte hain.
- Ek plate Chhattisgarhi Egg Curry mein kitni calories hoti hain?
- 249 kcal per plate.
- Kitna time lagta hai?
- 30 min lagta hai — 10 min taiyari, 20 min pakana.