Well you must have heard of Chicken Do Pyazza or Mutton Do Pyazza which is essentially a preparation with onions two ways. This egg curry is my take on the same for people who relish thick gravies with roti or rice preparations. Try it out!
Preparation Time : 15 minutes
Serves : 2-3 persons
Egg / Anda : 3 Boiled
Onion / Pyaaz : 2 big, roughly sliced, 1 big, pureed
Tomato : 1, finely chopped
Garlic paste : 1 teaspoon
Salt as per taste
Turmeric powder / Haldi : 1/4 teaspoon
Garam Masala powder : 1 teaspoon
Cumin / Jeera powder : 1 teaspoon
Coriander / Dhania powder : 1 teaspoon
Green Chili : 1 roughly chopped
Water as required
Refined / Mustard oil : 3 tablespoons
Make small cut marks in the eggs and sprinkle salt and little turmeric powder. Heat oil in a pan or kadhai and fry the eggs till golden brown. Keep aside.
In the same oil, add the chopped tomatoes, onion and garlic paste. Sauté for 1 minute and cover cook for 2 minutes till the tomatoes are fully cooked.
Add in the dried spices, Jeera powder, coriander powder, Garam Masala powder and salt. Mix well. Add 2 tablespoons of water if you fill the Masala is sticking to the pan.
Saute for 1 minute and add the sliced onions. Sauté till the onions are fried nicely. Add the eggs, chili and 1/2 cup water. Let it simmer for 2-3 minutes and then turn off the flame.
Your egg Curry is ready. Garnish with coriander and serve hot with rice or roti.