Sunday, November 1, 2009

Egg chutney

his has been one of my favourite dishes from my childhood.

Every time i prepare this dish my memories goes back to the days when i used to return hungry and tired from school and happily eat chapathi with egg chutney.

Eggs - 3 (Boiled and cut into eight small pieces)
Tomato - 3 (Medium, finely chopped)
Onions - 2 (Medium, finely chopped)
Ginger Garlic Paste - 2tsp
Chilli Powder - 1tsp
Coriander Powder - 11/2 tsp
Garam masala - 1tsp
Jeera Powder - 1 tsp
Curry Leaves - 6 (finely chopped)

Cooking Method
Heat oil, add mustard, once it crackles, add curry leaves.
Add onions, saute till it turns translucent. add ginger garlic paste and tomatoes.
Add all the spice powder along with salt.
Fry till tomatoes are mashed and the spices blend with the tomato.
Add Little water if you feel the curry is too thick.
Bring the entire mixture to boil. Add eggs.
Mix well and cover and cook for 1 minute.
Garnish with coriander leaves.

Serve hot with chapathi or rice n dal.

Cooking Time : 20 minutes
Serves : 2-3

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