Last night, dinner was idiyappam (string hoppers) and egg curry (mutta curry) but my daughter was not willing to take the regular egg curry since she doesn’t like egg yolk. She asked me to prepare a “different egg curry” without egg yolk. I took it seriously and this curry was the ultimate result. Try this since it is very easy to prepare and the preparation time is very low. Doesn’t it look like an egg curry? Try this then you will definitely believe it.
Ingredients:
Egg – 2 nos
Tomato – 1 nos
Green chilly – 2 nos
Ginger – 1/2 tsp (chopped)
Garlic – 1/2 tsp (chopped)
Onion – 1 big (finely sliced)
Chilly powder – 1/2 tsp (kashmiri chilly)
Coriander Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Salt to taste
Oil – 1 tbsp
Curry leaves – 1 sprig
Coriander leaves – 1 tsp (finely chopped)
Method of Preparation:
Beat eggs until it is fluffy
Boil 1 liter water with little salt and turmeric powder
Pour beaten egg into the boiled water and cook for 2-3 mins until it is cooked
Strain water and cut the egg into desired size
Heat oil in a pan or wok and add curry leaves
Fry ginger, garlic and green chilly, onion and salt to taste
Add turmeric, coriander and chilly powder, sauté well until the raw smell disappears
Add tomato slices and saute well
Add 1/2 cup water, mix well and cover and cook on medium heat for 4-5 mins
Add egg pieces and mix well, cover and cook over simmer
Shift from stove and add chopped coriander leaves
Serve it hot with anything of your choice
