Egg Curry

Eggs

Complete source of protein, which is essential for muscle growth and repair.
Content of Vitamin A, B12 & selenium contribute to healthy immune system.
Good source of choline, which helps in brain function & and metabolism.

Ingredients

Eggs: 10 (as you wish)	New Potatoes: 250 gm (as you wish)	Ginger Paste: 1 Tbsp
Onion Paste: ½ cup	Salt: 1 Tbsp + 1 tsp (according to your taste)	Whole Green Chillies: 5 (as you wish)
Turmeric Powder: ½ tsp	Chopped Tomato: 1 big tomato	Chopped Fresh Coriander: ½ cup
Marathi Garam Masala: ½ tsp	Mustard Oil: 9 Tbsp	Lime Peel: 5 pieces
Kashmiri Mirch Powder: 1 Tbsp	–	–

Paste

Whole Garlics: 3	Green Chillies: 8 – 10
Cumin Powder: 2 tsp	Coriander Powder: 1 tsp

Aroma

Bay Leaves: 2	Dried Red Chillies: 1
Whole Cumin Seeds: 1 tsp	Cloves: 4
Black Peeper: 8 – 10	Cracked Green Cardamom: 4
Cinamon: 3 (1 inch each)	–

Procedure

Step 1: Boil the eggs in water on high flame. Add 3 squeezed lime pieces and 1 Tbsp salt. Also boil the potatoes in a pressure-cooker.

Step 2: When water of the eggs starts to boil, rest for 5 minutes. Then turn off the gas. And, after 1 whistel of pressure-cooker, lower the flame and keep it for 10 minutes. After 10 minutes, turn off the flame. After boiled eggs & potstoes cool down, peel them.

Step 3: Turn on the gas and place the wok in high flame. When the wok is hot enough, pour 1 Tbsp mustard oil and sprinkle salt. Add slightly slitted eggs one-by-one in hot oil and fry. Then sprinkle ¼ tsp turmeric powder and saute cautiously in medium flame. When the eggs turn into golden colour, take out from the wok to a bowl.

Step 4: Now, pour 1 Tbsp mustard oil in medium flame and fry the boiled potatoes. After the potatoes turn light brown, sprinkle turmeric powder and fry for 5 minutes. Then, keep the fried potatoes in another container.

Step 5: Add the aroma ingredients one-by-one in the remaining oil in medium flame.

Step 6: When aroma comes out, add 1 Tbsp ginger paste and saute untill dry.

Step 7: When ginger paste is dry, pour 2 Tbsp mustard oil and add ½ cup onion paste. Saute in high flame.

Step 8: When the onion paste is light brown in colour, add ⅓ cup mustard oil. And, when the oil is hot enough, add ½ cup paste of whole garlics, green chillies, cumin powder & coriander powder. Saute the whole thing together.

Step 9: Add chopped tomatoes.

Step 10: When oil starts to float and chopped tomatoes become soft, add ¼ tsp turmeric powder, 1 tsp salt & 1 Tbsp Kashmiri Mirch Powder. Stir the mixture a little.

Step 11: Add 2 cup hot water. Add fried potatoes & eggs one-by-one. Let it boil for 5 minutes.

Step 12: Add some slightly slitted green chillies & chopped fresh coriander leaves and turn the flame low. Add ½ tsp Marathi Garam Masala and turn off the flame. Mix the whole thing properly & smoothly.

Step 13: Keep it at rest for 5 minutes. Serve with hot rice, chapati or roti.

Tips

In Step 1, lime peels are added to avoid black spots on utensils.
In Step 1, salt is added for quick heating of water.
In Step 3, before frying, eggs are slightly slitted to let the masala enter them a little.
In Step 6, Never add ginger paste to hot oil directly. Else oil will spill out.
Generally, egg curry requires more oil, compared to other similar kind of food preparations.
In Step 12, if Marathi Garam Masala is not available, normal garam masala can be used.