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Andhra Egg Curry
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Ingredients
•
Eggs (boiled)
- 5
•
Onion (small)
- ¼ kg
•
Garlic
- 10 flakes
•
Tamarind extract
- 3 tablespoons
•
Sambar powder
- 3 teaspoons
•
Jaggery/Sugar
- as required
•
Salt
- as required
•
Mustard powder
- ¼ teaspoon
•
Fenugreek powder
- ¼ teaspoon
Ingredients For Tampering
•
Oil
- 1 tablespoon
•
Mustard seeds
- ½ teaspoon
•
Black gram dal
- 1 ½ teaspoons
•
Bengal gram dal
- 2 teaspoons
Ingredients For Garnishing
•
Curry leaves
- few
•
Coriander leaves (chopped)
- 1 tablespoon
Ingredients For Sambar Powder
•
Red chillies
- 15
•
Coriander seeds
- 1 tablespoon
•
Black gram dal
- 1 tablespoon
•
Bengal gram dal
- 1 ½ tablespoons
•
Gingelly seeds
- 1 ½ teaspoons
•
Coconut (grated, dry)
- 1 tablespoon
Method
1.
Fry
the
ingredients
of
masala
powder
in a tea spoon of
oil
till golden brown in colour.
2. Cool and
powder
coarsely. Can be preserved for month.
3. Dry
roast
mustard
and
fenugreek
separately and
powder
.
4.
Boil
eggs
and
remove
shells. Slit with a knife three sides and
keep
aside.
5.
Peel
garlic
and small
onions
and
slice
finely.
6.
Heat
a teaspoon of
oil
and
fry
the
garlic
till light brown.
7.
Mix
three or four cups of
water
with
tamarind extract
,
add
finely
cut
onions
and fried
garlic
pieces,
salt
,
sambar powder
,
jaggery
to it.
8. Slip
eggs
to that.
Boil
this in a medium flame till
onions
become soft and the gravy becomes thick
pouring
consistency.
9.
Tamper
mustard seeds
,
black gram dal
,
bengal gram dal
in a teaspoon of
oil
and
pour
on top of
boiling
gravy, when it is cooked three fourth.
10. Just before
removing
from fire
add
mustard powder
and
fenugreek powder
.
11. Garnish with
curry leaves
and
coriander leaves
.
Collections:
Egg
Non-Vegetarian
Curries & Gravies
Andhra