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–+ servings

Egg Vindaloo

Egg Vindaloo, a different egg curry to have with chappathis or appams
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Prep Time 30 minutes
Total Time 30 minutes
Cuisine Andhra
Servings 6 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.
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