tomato egg curry | andhra style tomato egg curry
Try making the tomato egg curry by parveen for your family today. The step-by-step guidance provided by parveen will help you master the tomato egg curry. The delicious flavours hidden in the tomato egg curry will make it a hit amongst both children and adults. The humble and simple tomato egg curry is the perfect dish to make for those days when you are feeling lazy and can’t understand what to make. But don’t be fooled by the simplicity of the tomato egg curry because this dish hides some of the most amazing and tantalizing flavours you will ever come across. Get your family involved in the cooking process of the tomato egg curry and enjoy a lovely day cooking and spending time with your family-a perfect Sunday afternoon activity to do for the entire family (if I may say so). Food cooked with love has a different taste altogether and when the entire family is involved in the cooking, the whole process of making tomato egg curry will be so much more enjoyable.
Ingredients (240 ml cup used)
- 4 boiled eggs (pierce them with fork randomly)
- 1 cup chopped onions
- 1 green chili chopped or slit
- ½ to ¾ cup ripe tomatoes chopped finely
- 1 tsp red chili powder
- Generous pinch of turmeric
- Salt to taste
- 1/4 cup Thick coconut milk (optional)
- 1 sprig curry leaves, pinch of mustard, ¼ tsp cumin
- Oil as needed
- very little garam masala or coriander powder (optional)
How to make the recipe
Heat a pan with oil, add curry leaves, cumin, mustard.
When the spices crackle, add onions and fry till they become lightly pink.
Add tomatoes, turmeric, salt and fry till they turn very soft
Pierce eggs with a fork and add them to the pan along with red chili powder and garam masala.
Fry till the mix becomes fragrant for about 2 minutes
Add water , just enough to cover the eggs partially
Cook covered till the tomatoes blend well. The curry must become thick. If it is runny evaporate the water by cooking further for a while on a high flame
Add coconut milk, Switch off the stove. Do not cook further, thick coconut milk will curdle the gravy. Mix well and serve andhra tomato egg curry. Garnish with coriander leaves if you desire.