Thursday, August 12, 2010


(Serves 4)

This is one way of turning your regular egg curry or masala egg into something exotic by adding a few extra ingredients. My fellow students who live miles away from home and practically live off eggs should find this recipe extremely comforting.

  • Eggs: 4 hard boiled, peeled and halved
  • Onions: 2 medium, finely chopped
  • Turmeric powder: 1/2 teaspoon
  • Cumin powder: 1/2 teaspoon
  • Garlic: 4 cloves finely chopped
  • Green chillies: 2 finely chopped
  • Tomatoes: 2 medium, finely chopped
  • Oil: 4 tablespoons
  • Fresh cream: ½ cup
  • Grated cheese: ¼ cup
  • Salt: to taste
  • Sugar: to taste
  • Coriander Leaves: for garnish


Heat oil in a pan. Add garlic and chillies and sauté till the garlic turns light brown. Add onions and sauté.  When the onions turn golden brown add the tomatoes and sauté till the mixture gives out oil. Add turmeric powder, cumin powder, salt and sugar and sauté for three more minutes. Reduce heat and stir in the cream. Wait for one minute and add the eggs. Garnish with grated cheese and coriander leaves.

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