Egg Mint Curry ~ A flavorful blend !

This is a favorite Egg curry that is done at home almost every fort-night. Its versatile and can be paired with almost any main dish be it idly, dosa, rice, roti or even bread. Its a blend of spices and the cooling mint flavor that almost sets the dish to a lovely taste and is a no coconut recipe.

Recipe ~ Own

Cook & Prep time ~ 15 mins

Serves ~ 2

Ingredients

Mint leaves - handful, washed

Egg - 3 boiled, de-shelled and sliced in half

Onion - 1 large, chopped fine

Tomato - 1 large, chopped fine

Green chilli - 2, slit 

Curry leaves - spring

Red chilli powder - 1/2 tsp

Corriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Garam masala powder - 1/4 tsp

Cinnamon stick - 1 piece

Clove - 2 

Whole Jeera/cumin - 1/4 tsp

Ginger-garlic paste - 1 tbsp

Milk - 1 tbsp

Water - 1/4 cup

Salt - to taste

Oil - 2 tsp

Method

• In a pan add water and immerse the eggs to be boiled, cover the pan with a lid
• In another pan/ skillet heat oil, add the whole spices and wait until it releases a lovely aroma, then add the jeera and once it turns light brown add the onions and green chilli, saute until the onions turn translucent.
• Add the ginger-garlic paste and let it cook for a minute until the raw smell goes. Now add the tomatoes and saute, let it cook for few minutes until it turns mushy. Add all the malasas and give it a good stir, add spring of curry leaves and mint, to this add little water and let it cook with a covered lid.
• In the mean-time check if the eggs are cooked and crack open the shell and cut them in halfs
• Once the mint leaves are shrunk and the curry gives a lovely aroma add the milk and reduce to medium flame. Let it cook in simmer for few minutes, now add the eggs and stir gently until the eggs are fully coated with the masala.

Serve hot with sprinkled corriander/ mint