Egg Curry
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
to dry roast and powder:
  • Fennel seeds – 1 tsp
  • Poppy seeds – 1 tsp
to grind:
  • Grated coconut – 2 tbsp
To temper
  • Oil – 2 tbsp
  • Mustard seeds – ½ tsp
  • Cinnamon – 1”
  • Cardamom – 3 nos
  • Cloves – 2 nos
other ingredients:
  • Shallots, chopped – 5 to 8 nos
  • Curry leaves – a sprig
  • Green chilli, slits – 2 nos
  • Tomato, finely chopped, big – 1 no
  • Sambar powder – 1 ½ tbsp
  • Mutton masala or egg masala – 1 tbsp
  • Salt as required
  • Cilantro for garnishing
to make omelet:
  • Eggs – 2 nos
  • Salt – a pinch
  • Shallots, finely chopped – 2 nos
Instructions
  1. Dry roast fennel seeds and poppy seed and allow them to cool. Make a paste of grated coconut adding little water.
  3. Heat oil in a pan and season with the above given ingredients
  5. Add shallots and sauté until they turn translucent.
  7. Meanwhile powder the dry roasted fennel and poppy seeds.
  9. Add green chilli and curry leaves. Give a quick stir
  11. Add in the fennel and poppy seed powder. Mix and stir for a few seconds.
  13. Now add in chopped tomato and sauté until they turn mushy.
  15. Add sambar power, mutton/egg curry masala and salt. Mix and cook for a minute.
  17. Add coconut paste, mix well and add enough water. Bring them to boil and cook for 5 minutes.
  19. Meanwhile beat eggs, a pinch of salt and a tbsp of finely chopped shallots.
  21. Make thin omelet (do not flip) and roll it. Cut vertically to 2 to 3 inch pieces like you do for dosa kuzhambu but little bigger.
  23. Add the omelet rolls to the gravy and cook for another couple of minutes. Switch off and garnish with cilantro. Enjoy! 
Recipe by MyEdibleCravings at http://myediblecravings.com/egg-curry/