Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, egg curry with fenugreek leaves and tomatoes. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Egg curry with Fenugreek leaves and tomatoes is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Egg curry with Fenugreek leaves and tomatoes is something that I’ve loved my entire life.
Add a little less than a cup of water and salt and bring to boil. Add the boiled egg halves and let it. fenugreek with egg curry methi egg curry egg with fenugreek menthi and egg curry fry easy and egg recipes spicy tast egg with menthi leaves egg fenugreek leaves curry healthy tasty menthi. అన్నం మొత్తం తినేస్తారు😋సీక్రెట్ రెసిపీl Mint&Tomato Chutney - Продолжительность. An egg curry with hints of methi and a mild masala flavor.
To begin with this particular recipe, we must prepare a few ingredients. You can have egg curry with fenugreek leaves and tomatoes using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Egg curry with Fenugreek leaves and tomatoes:
- Take 4 Eggs
- Get 4 Fenugreek Bunchs leaves
- Prepare 2 Onions Large
- Make ready 6 tomatoes Medium
- Get 1 Teaspoon Ginger Garlic Paste
- Prepare 1.5 Teaspoons Chilli Powder
- Get 1/2 Teaspoon Turmeric Powder
- Get 2 Teaspoons Coriander Seeds Powder
- Make ready 1/2 Teaspoon Garam Masala Mixed spices -
- Make ready To Taste Salt
- Prepare 2 Tablespoons Oil
- Take 5 Sprigs Coriander
- Prepare 2 Green Chillies
Add ginger garlic paste and fry until fragrant. Boiled eggs cooked in a spicy tomato onion based masala curry. This dish is perfect for all busy mummy instantly at home at any uncertain circumstan. Heat oil in a pan, add mustard seeds, cumin seeds, red chilies, curry leaves, onion and tomato gravy and mix well.
Instructions to make Egg curry with Fenugreek leaves and tomatoes:
- Dice onions, clean and finely cut fenugreek leaves and tomaotoes separately.
- In a non stick wok, heat oil, add garam masala and onions, when onions are half cooked, add chopped fenugreek leaves and green chilles. Let them cook together until all the moisture is evaporated and well done.
- Add ginger garlic paste, chilli powder, turmeric powder, chopped tomatoes and salt. Let the tomatoes cook completely and almost dry. Add coriander powder.
- In a separate bowl, separate whites of eggs and beat until fluffy. Add yolks, sufficient chiilli powder and salt for the eggs. Pour over the beaten eggs into the wok containing the curry and cover with a lid. Keep on a medium flame for 4 minutes. The egg mixture will gently rise due to the heat.
- With a wooden spatula, gently turn the now soft (due to beaten eggs) curry over and leave for another 4 minutes until the eggs and curry are well cooked.
- When done, take out the curry into the serving dish and garnish with coriander leaves
- Serve with roti.
My tomato plants have been producing a lot of fruit; I am overloaded with cherry tomatoes. Any that don't make it into sauce get cooked in creative ways — like this simple weeknight curry. A few flakes of sea salt, a good grind of pepper, a few basil leaves torn in, and you have the perfect summer sauce. South Indian style Egg Curry is incredibly easy to make. A few spices, onions, tomatoes and coconut milk make this utterly satisfying and comforting egg curry recipe that tastes best with parathas (flatbread) and rice.
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