Muttai Dhaniya Curry:
This recipe is shared by my good old friend Shabana…she picked up cooking as early as while she was in 8th grade, and was like a guru to me. I use to just admire at her way of dedication…whether it is her cooking or art work.
Ingredients:
Eggs – boiled and peeled
Green chili 1 chopped
Onion 1 grated
Ginger-garlic paste 1/2 spoon
Tomato 1 crushed
Salt
Turmeric 1/4 spoon
Chili powder 1/2 spoon
Fresh coriander powder 2 spoons
Oil few spoons
Curry leaves few.
Method:
Heat oil in a wok, add chilies and curry leaves.
Followed by onion and ginger-garlic. Fry real good, once the raw odor leaves the pan, add tomatoes too.
Further add all the spice powders. Cover and cook briefly.
Add 2-4 cups of water and eggs…continue boiling over medium heat for few minutes and remove from the stove.
Serve warm to go with your pulka rotis or chappathis.
Great looking,catchy and tempting curry absolutely inviting.
My favorite…Love it…
the fresh taste of coriander powder is great in all curries. I love it…
Egg Curry looks so colorful and yummy. Can’t help but to admire your creation.
Deepa
Hamaree Rasoi
Spicy and yummy, would love to have with some roti’s
Yummy dish, looks absolutely delicious,i can have with rice..
Great recipe..coriander must have given a very nice flavor to the salan!
US Masala
drool-worthy recipe…
wow.. that looks inviting and spicy
interesting egg curry…yummy!!
I just love eggs! Will try this method sometime