Egg Curry in Coorgi Style
A mildly spiced egg curry made in Coorgi Style!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 people
- 1 Onion chopped fine
- 1 Tomato chopped fine
- 2 tsp Oil
- 1/4 tsp Haldi/turmeric powder
- 1 tsp Chilli powder
- 4 eggs boiled
- TO GRIND:
- 1/2 Coconut scraping
- 4 garlic
- 2 tsp Coorgi Masala
- 1 small onion coarsely chopped
- 1 tsp Lemon juice
In kadhai/wok heat oil, add the finely chopped onion, tomato and salt cook till the onion and tomato soften.
In case you are using chicken, add the washed and chicken made in small pieces. Cook covered with the onion and tomato until the chicken is soft.
Meanwhile grind all the ingredients under to grind to a fine paste.
Slit the eggs on the opposite sides but keep them intact.
In the kadhai/wok of softened tomatoes and onions add the eggs and mix well.
Add the ground masala, salt and mix gently.
Adjust the consistency and the seasonings. I needed more chilli powder.
Mix the lemon juice and sserve hot with steamed rice or rotis.