Egg curry with onion and tomatoes is a 15 minutes recipe. Great side dish for rice and Indian flat breads.
For the third and final day of side dishes, it is an easy egg curry with tomatoes and onion. I do not follow a specific recipe for egg curry and throw in whatever is in my spice cabinet depending on my mood. The recipe below is the basic recipe I follow. Sometimes a pinch of garam masala, sometimes some sesame seeds powder also goes into the curry and sometimes I make a thick gravy by adding some poppy seeds.
Today it is a simple onion tomato saute. I meant to make more curry base and use 4 eggs but absentmindedly boiled only 3 eggs. I realized it only after heating oil and adding some onion to it. Since it is only 3 eggs, I held back on some onions and ended up with a bit too much of oil. For a no tomato version, check this onion egg curry.
Hurricane Joaquin gave us our share of rain for the past 2-3 days and sun finally came out yesterday. I was hoping sun would come out by Saturday afternoon and was planning to get some cooking done for the blog. Since there was no sign of sun peeking out of the clouds, I made this curry Saturday evening. Wish I waited till Sunday for more natural light. This curry is spicy hot and perfect for a cold evening dinner.
Below is the B&W image of the egg curry. The original image is in color & edited it for my picture of the day. I did some post processing to give it a vintage & b&W effect in Picasa.
How to make Kodi Guddu Kura?
Cooking Time: 10 – 15 minutes (excludes time required to boil eggs)
Egg Curry ~ Kodi Guddu Kura
- 3 - 4 Eggs boiled (I made 3 eggs)
- 1 ½ - 2 ½ tbsp Oil I used 2 ½ and it was too much
- ½ cup chopped Onions
- 1 tsp Ginger Garlic paste
- 1 ½ tsp Coriander Powder
- 1 – 1 ¼ tsp Chili Powder I used 1 ¼ and it was chili hot
- ¾ - 1 tsp Salt adjust to taste
- Pinch of Turmeric
- 1 small – medium sized Tomato chopped or ½ – ⅔ cups chopped Tomato
- Cilantro / Kothmir to garnish
- Hard boil eggs, peel, make 3 -4 cuts/gashes on each egg and keep aside.
- Heat oil in a pan, saute onions until translucent.
- Add ginger garlic paste and saute for a minute.
- Throw in coriander powder, chili powder, salt, pinch of turmeric and give a good stir.
- Then add tomatoes and give a good stir, followed by eggs.
- Stir, cover and cook for 2 – 4 minutes until tomatoes are soft and mushy.
- Remove cover and saute until the curry is done. It does not take very long. Saute until curry is brown and oil separates or until juice from the tomato evaporate.
- Garnish with kothmir and serve with rice.
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This day in 2014: Borscht ~ Russian Beetroot Soup
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57