Tuesday, September 15, 2015


This curry is a treat for egg lovers.  Its something different dish where eggs are dropped into the gravy and then its cooked. It turned out super tasty. Ready in a jiffy too. Make sure you never forget to add kasuri methi because its the main flavouring of this dish.


2 Eggs.

1 Big Onion.

1 tbsp Ginger Garlic paste.

2 Medium Tomatoes.

1 tsp Jeera.

2 tsp Chilly pd.

2 tsp Coriander powder.

2 tsp Kitchen king masala.

1 tsp Maida.

Pinch of Kasuri methi

Water as needed.

Sat to taste

1 tbsp Butter.

Coriander leaves for garnish (optional)

Heat butter in a kadai. Add jeera, onion and fry till it becomes translucent. Then add ginger garlic paste and fry till the raw smell disappers. Add chily pd, coriander pd, kitchen king masala and maida. Fry them well and make sure it does not burn. (Adding maida makes the gravy thick) Once its cooked, add tomatoes. Saute till the oil starts leaving the sides of pan. Add water as required and bring to boil. This is the time you need to break the eggs carefully if not therez a chance of spreading. Do not stir. Cover and cook on a low flame for about 8 min. Once its done sprinkle kasuri methi. Garnish with coriander leaves and serve hot.