This curry has boiled eggs marinated in tomato puree, which gives the dish a tangy taste. Eggs are loved by all and plays a vital role in non vegetarian menu
Before moving to India, I have never seen or tasted eggcurry. I love egg curries. When they start sizzle, add grated coconut, curry leaves, bay leaves, black peppercorns, cinnamon, green cardamoms, cloves and half of star anise
So I thought of making use of it in this sweet and spicyeggcurry. Gently break each egg into the curry such that there is little bit of space between each egg
So here is the spicyeggcurry (dim kosha)I made for my lunch today. I was not in a mood for cooking anything elaborate, but again I'm not a dal-chawal person, so made my favorite EggCurry, the Bengali way
This curry can be made mildly spicy,if you do not like a spicy dish for breakfast. A classical Kerala breakfast of appam/idiyappam and muttacurry/eggcurry is irresistible and filling too
My husband love sea foods, that too dry fish curry / thokku is one of his favorite dish and It is an easy & simple recipe, we don’t need any special masala
Egg Roast is a tasty and spicy aromatic curry based in an onion tomato caramelized masala gravy. Normally keralites prefer this thick and mild spicy gravy with Appam, Idiyappam, Porotta, Chappathi or Puttu
Rani's Kitchen Magic - Experience the magic, magic in the making...
Potato/aloo spicycurry is my absolute favorite side-dish recipe for chapathi. 15 minsIngredients2 Potatoes 1 onion2 tomatoes2-3 green chillies1tsp garlic chopped½ tsp chilli powder1 tsp coriander powderpinch of turmeric powderSaltOilCoriander leaves (to garnish)To temper1tsp mustard seeds1 ½ tsp cumin seedsPinch of hing/ asofoetida Curry leaves (optional)How to make itIn a wok heat oil and temper the itemsSauté the onions till translucent
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