Egg Mustard curry with rice

This is one of my favourite egg recipe. A little spicy. Best to have with white rice.
Need boiled eggs and potatoes. If don't like potatoes you can skip adding them.
Make a smooth paste of two table spoon of mustard + 1 tea spoon cumin seeds+ 1tea spoon coriander seeds + 3 to 4 cloves of garlic + 2 inch piece of a ginger + 1 or 2 green chillies. Add a little bit of water to make the paste smooth. Once it ready keep it aside.
Take 2 table spoon of oil and fry the boiled eggs for a few minutes and keep them aside.

In the same oil add a tea spoon of cumin seeds and then two chopped onions. Fry them till golden brown. Then add 2 chopped tomatoes and keep stirring.
Then add 1 tea spoon of turmeric powder and salt to taste.
Then add the paste which prepared before. Add a cup of water. Keep stirring for 2 to 3 minutes.
If you need more gravy then you can add another cup of water.
Then add the eggs and boiled potatoes.
Keep stirring for 2 to 3 minutes. Then cover with the lid.
Let it be cooked for more 5 minutes in very low flame. Then switch off the flame.
You can add coriander leaves for flavour.

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