Name: Egg Vindaloo
Prep time: 30 min
Total time: 30 min
Ingredients: 6 nos Hard boiled eggs; 3 nos Onions (chopped); 3 nos Tomatoes (chopped); Ginger (garlic paste - 2 tsp); 1 tsp Fenugreek seeds (Uluva); 1 tsp Cumin seeds (Jeerakam); 2 tsp Chilly powder; 1/4 tsp Turmeric powder; 1/4 tsp Coriander powder; 2 - Olive oil or any oil; Sugar (A pinch); Salt (As reqd); Coriander leaves for garnishing

Egg Vindaloo

Egg Vindaloo

Egg Vindaloo, a different egg curry to have with chappathis or appams

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Prep Time 30

Total Time 30

Cuisine Andhra

Servings people

Ingredients

6 nos Hard boiled eggs
3 nos Onions chopped
3 nos Tomatoes chopped
Ginger garlic paste - 2 tsp
1 tsp Fenugreek seeds Uluva
1 tsp Cumin seeds Jeerakam
2 tsp Chilly powder
1/4 tsp Turmeric powder
1/4 tsp Coriander powder
2 - Olive oil or any oil
Sugar A pinch
Salt As reqd
Coriander leaves for garnishing

Instructions

Roast cumin seeds and fenugreek seeds in a pan and grind it to a fine powder.
Heat oil in a heavy bottomed pan.
Saute the chopped onions till they turn golden brown.
Add ginger-garlic paste and saute till the raw smell goes.
Add chilly powder, turmeric powder, coriander powder and saute again for 3 mins.
Add tomatoes and 2 tsp of fenugreek-jeera powder.
Saute till oil separates.
Add salt, sugar & water.
:- Gravy should be thick.
Make cuts on the egg lengthwise & put one by one into the gravy.
Cook on low flame for 5 - 7 minutes.
Garnish with coriander leaves.
:- Serve hot with chappathis or appams or rice.
:- Can use 1 tsp of tamarind paste if more sourness is required.