Also smelling the raw egg taste in Egg Chettinad Curry made on 4th September, 2012

What did I use:

Egg: 4 boiled & 3 for adding directly to the curry

Oil 2 tbsp

Mustard seed 1 tsp

Salt 1/2 tbs

Red chili powder, Coriander powder, Garam masala, Pepper powder ½ tsp of each

How did I cook:

Paste 1: Make paste of 1 onion, 1 tomato, 1 inch ginger, 5 pods garlic, 2 green chili

Paste 2: Grind ½ tsp of fennel seeds, cumin seeds and poppy seeds, 4 cashew nuts.

              Add 2 spoon of curd to this powder.

Curry: Boil 4 eggs and peel the skin. Keep them aside.

In a pan heat oil, and add mustard seeds.

When mustard splutters, add the curry leaves and chopped onion. Fry for 1 min.

Add the Paste 1 and fry till the raw smell leaves approximately around 4-5 min in the medium flame.

Add Red Chili powder, Coriander Powder, Pepper Powder and Garam masala and fry for 30 sec.

Add the Paste 2 and add 1 cup of water, Salt and wait till it starts boiling.

Then break the first egg and add directly to the boiling curry. Let it cook for 5 min. Add the next egg and repeat the above step till you add 3 eggs.

Make sure that all eggs are mixed in the curry.

Add boiled eggs to the curry and let them cook for 5 minutes.