Go Back

Chettinad Egg Curry

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Author Rafeeda

Ingredients

  • 6 eggs boiled, shelled and cut into two
  • 2 tbsp oil
  • 1/2 tsp fennel seeds
  • 1/2 tsp fenugreek seeds
  • 1 inch pc cinnamon
  • 2 large onions thinly sliced
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tbsp coriander powder
  • 1/2 tsp chilli powder
  • 1 tsp Kashmiri chilli powder
  • 1/2 tsp turmeric powder
  • 2 large tomatoes chopped
  • 1 cup coconut milk
  • Salt to taste

Instructions

  • Heat oil in a saucepan. Fry the fennel seeds, fenugreek seeds and the cinnamon for a few seconds.
  • Add in the onions and saute till the onions become transparent.
  • Now add in the ingredients from ginger paste to turmeric powder and saute it for around 10 minutes or till the color becomes dark.
  • Add in little water to avoid any sticking to the pan.
  • Add in the tomatoes and cook till it gets mashed.
  • Now add in the coconut milk and cook on simmer till just boiled.
  • Add in the eggs, simmer for a few more minutes and switch off. Serve hot with rice or rotis!!!