Egg Curry (Pressure Cooked Onion Tomato Gravy)

This is another simple and easy recipe. Using simple ingredients, we can prepare this delicious egg curry. I have pressure cooked everything together and tempered with few ingredients.

For spiciness I have added chilli, for sour taste added tamarind water and sweet taste I put little jaggery to this dish. In this combination of sweet, sour and spicy of egg curry will be tremendous.

 This goes well with chapatti/ roti/naan/steamed white rice/ fried rice/jeera rice…

Ingredients

Boiled Eggs - 4

Chopped Onions – 2 cups

Chopped Tomatoes – 2 cups

Tamarind Juice – ¼ cup

Jaggery – 1 tsp

Chilli Powder – 1 tsp

Coriander Powder – 1 tsp

Ginger Garlic Paste – 1 tsp

Salt to taste

Cumin Powder – 1 tsp

Turmeric – a pinch

Boiled Eggs – 4

Chopped Coriander Leaves - few

(To Temper)

Mustard Seeds – ½ tsp

Dry Red Chilli – 3

Oil – ¼ cup

Curry Leaves – few

Method

Take a pressure cooker add oil heat it. Then add onions, salt, ginger garlic paste, tomatoes, turmeric, chilli powder, coriander powder, cumin powder, half amount of oil and then mix it well and put the lid on and cook it for 15 minutes on low flame.

Heat oil in a pan add mustard seeds, dry red chilli, curry leaves, onion, and tomato gravy.

Now add tamarind juice, jaggery, salt, water, mix this and once come to boil add boiled eggs, cook this for few minutes then switch off the flame.

Garnish with chopped coriander leaves and serve hot with this chapatti.