Egg Drop Curry

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Posted by Ria Samuel

Cooked 100

Saved 100

Comments 0

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Ingredients

  • Egg- 4
  • Onion sliced – 2
  • Tomato chopped- 2
  • Ginger paste – 1/2 tsp
  • Garlic paste – 1/2 tsp
  • Kashmiri Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – 1/4 tsp
  • Milk – 1 1/2 cup
  • Curry leaves – 2 sprig
  • Coriander leaf
  • Salt to taste
  • Water
  • Oil

Preparation

Step 1

Heat the oil in a wide pan. Add the thinly sliced onions and saute till it starts to wilt.

Step 2

Add ginger and garlic paste, cook till the paste is done. Add all the masala powder and cook it for about 2 minutes sauteing throughout.

Step 3

Finally add the tomatoes and curry leaf and let it cook covered until the tomato has completely melted down.

Step 4

Adjust salt at this stage and add about a cup of water. Bring this to boil and pour in the milk.

Step 5

Reduce the flame and let the gravy heat up. Break open the eggs one at a time into a bowl. Then pour this gently into the gravy leaving space between each egg drops and cook it covered for another 5 minutes until the eggs are done.

Step 6

Transfer to a bowl and garnish with coriander leaf.

 

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