Thursday, 12 January 2012

Tomato Egg Curry


Ingredients:
2 cup chopped Tomatoes
1/2 cup grated Coconut
1/2 tsp Turmeric Powder
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1string Curry Leaves
2 broken Red Chilies/green chilies
Salt use as required
1 medium sized chopped Onion
3 boiled Eggs
½ tbsp Garam masala
½ tbsp Coriander powder
1 cup chopped cilantro


Method: 
Heat the oil in a pan and add the mustard seeds.
When they crackle add the curry leaves, cumin seeds, turmeric powder and the red chilies.
Fry for 2 minutes.
Add the onions, grated coconut, salt and the tomatoes
Fry for 3 minutes over a medium flame.
Add a little water, garam masala powder, coriander powder and boiled eggs in the pan
Cook till the tomatoes are cooked (don’t over cook them)
Garnish with cilantro