This recipe is an easy and quick way to prepare egg tomato gravy curry. It saves time as this recipe does not require boiled eggs. I'm giving the recipe for 4 servings, you can adjust (double it or make it half) according to your needs.
Tomatoes (Medium size)- 8
Eggs - 4
Onions (Medium size) - 3
Green chilies - 3
Oil - 1 Tbsp
Turmeric Powder – ¼ tsp Salt - 2 tsp (adjust according to your taste)
Red chili powder - 1 tsp (adjust according to your taste)
For tempering/tadka/popu
Mustard seeds- 1 tsp
Cumin seeds - 1/2 tsp
Curry leaves - few
Wide and heavy-bottomed cooking vessel
- Heat oil in a wide and heavy-bottomed cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds and curry leaves and saute for a few seconds.
- Add chopped Onions and green chilies, saute until onions are translucent.
- Add the cubed tomatoes and turmeric powder and mix it. Place lid and cook over low flame for 12-15 minutes. Mix in between so that it does not stick to the bottom of vessel.
- Once the tomatoes are cooked, add red chili powder and salt to taste and mix well.
- Take the eggs one at a time and break and pour it in the tomato gravy side by side as shown in the below picture. DO NOT stir. If you stir or mix at this point the eggs will get scrambled, which we don't want to happen for this recipe.
- Reduce the stove heat to low and cover the lid and cook for 15 minutes or until the eggs are cooked.
- Once the eggs are turned to solid state and stir gently to make sure it does not stick to the bottom of the vessel.
- Now change the stove heat to medium and place the lid, cook for 10 more minutes.
- Serve the curry with Rice or Roti/chapathi.
Tips:
- While sauteing onions sprinkle half teaspoon of salt to make onions cook faster
- Use the wide and heavy-bottomed cooking vessel for this recipe so that the vessel accommodates all eggs side by side and the gravy does not stick to bottom.
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