Open Egg Curry

A new theme to the mundane egg curry

Recipe by Sushma Trehan of

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This can be made in a flat bottom pan and then served in the same pan.

Ingredients non vegetarian 4 servings


    4 eggs uncooked 2-3 tbs oil for cooking. 2 tomatoes 2 tbsp. ginger garlic paste 1 green chili 1 tbsp. Dhania Jeera powder 1/2 tsp. Turmeric powder Chili powder or to taste Fresh Coriander leaves and some roasted cashew nuts (optional) for garnishing.

    Directions

    1. Heat oil in a pan. Blend all the ingredients except eggs and pour into the heated oil.
    2. Cook 3-4 minutes on low to medium heat till oil separates.
    3. Add a cup of water and bring it to a boil.
    4. Reduce heat to low and break eggs into it. It is important to not have the mixture boiling.
    5. Cover and let it simmer till the eggs are well set.
    6. Garnish with fresh coriander leaves and some roasted cashew nuts(optional)
    7. Serve with rice or chapatti.

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