Subru Indian Egg Curry Picky-Eater Bro, Manav, Loves
Gently simmered tomatoes, green chilies and coriander, warmed with ginger and fennel seeds, a South Asian curry. Finish with corriander leaves.
55 min · Serves 2 · Easy
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 35 min · 55 min total
- easy
- 1
Boil eggs in a pot alongwith plenty of water. Once the eggs have boiled, remove the water and allow the eggs to cool completely.
- 2
Heat oil in a pot. When its hot, add fennel seeds and bay leaf. After 15 seconds, add ginger, garlic and the green chilli.
- 3
Saute until the raw smell of ginger and garlic is gone. Add tomatoes and cook well until softened completely.
- 4
Mix in salt. Now, very gently, add the halved boiled eggs. Mix the eggs carefully to coat with the masala.
- 5
Garnish with corriander leaves and serve hot with chappatis (rotis/Indian flatbreads) or with bread or cooked long-grain Basmati rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
