Recipe of Ultimate Egg curry (Kerela style)
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Easiest Way to Make Award-winning Egg curry (Kerela style). It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Egg curry (Kerela style), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Egg curry (Kerela style) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Egg curry (Kerela style) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Egg curry (Kerela style) estimated approx 20 minutes.
To begin with this particular recipe, we must first prepare a few ingredients. You can have Egg curry (Kerela style) using 16 ingredients and 4 steps. Here is how you can achieve it.
#hnv
This curry tastes is different than in normal punjabi egg curry or other style ingridients are also little differ from other egg curries. Let's see this amazing recipe.
Ingredients and spices that need to be Prepare to make Egg curry (Kerela style):
- 6 boiled eggs
- 2 big onion sliced
- 3 tomatoes chopped
- 2 green chilli slited
- Few curry leaves 7-8
- 1 tsp mustard seeds
- Salt to taste
- 1 tsp kashmiri red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1/4 tsp black pepper powder
- 1 tsp ginger chopped
- 1 tsp garlic chopped
- 2 tbs Oil
- 2 tbs coarinder leaves chopped
Instructions to make Egg curry (Kerela style)
- First boil the eggs by adding salt in it to peel off easy.
Add oil in a pan heat it and splutter mustard seeds add onion sliced till transculent. - Now add ginger garlic and saute for a miinute make a space in centre to add coriander powder and red chilli powder roast for seconds to turns good smell.
- Add tomatoes saute till mashy add all dry masala and saute for a minute add 1cup water and boil it.
- Peel off the boiled eggs and give little cut on all sides to absorb gravy masala add in the gravy if needed water
add boiled water sprinkle black pepper on it and coriander leaves. Serve hot with Parantha kulcha roti naan and enjoy it
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