Mustard Egg Curry - without Tomato & Coconut
Indian Kitchen
Indian Kitchen
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Ingredients

  • 25-30 min
  • 2-3 Boiled Eggs - shell removed
  • 1 cup whisked curd / yogurt
  • 2 medium sized onion - finely chopped
  • 1/2 tbsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 tsp garam masala (or) coriander powder
  • salt to taste
  • asofoetida - a pinch
  • 1 tsp mustard seeds
  • 1 tbsp chopped coriander
  • 6-7 pearl onion / sambar vengayam
  • 4 dry red chilies
  • 1/2 tsp saunf (fennel seeds)
  • 1/2 tsp yellow mustard seeds
  • 1/4 tsp black mustard seeds
  • 1/4 tsp fenugreek seeds

Instructions

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