EGG CURRY WITHOUT GARAM MASALA

       Egg curry!!!! all of u might be thinking whts new in it..first i too thought not to post..but the curry came out as fantastic even with out garam masala ,i thought the recipe should be definetly shared..frnds ,i knw every one makes egg curry at home more over same recipe..but u should definetly try this once...and have it with appam , roti or south indian parottas..so here is the recipe.. ( i have used 4 eggs , tht was enough for us..this quantity of gravy can have upto 6 eggs)...

                                           INGREDIENTS:

 

EGGS	6
ONION	3 BIG
GINGER GARLIC	1 TSP ( CRUSHED WELL )
TOMATOES	1 MED
CORIANDER PWD	3 TSP
TURMERIC PWD	¼ TSP
CHILLI PWD	½ TSP
BLACK PEPPER PWD	½ TSP
SALT	TO TASTE
CURRY LEAVES	2 STEM
WATER	½ CUP

Method:

1. 1. First make a small hole on the wide side of the egg  ( this will avoid the egg from breaking while boiling)  and boil it for 10 min by covering with lid

   2. Heat oil in a kadai , add crushed ginger-garlic with pepper into it and saute well.

   3.When this turns brown, add the finely chopped onion and curry leaves to it and saute until it becomes brown , To speed up the process , u can add salt now
   
    4.Now add the chopped tomatoes and saute well until oil comes out.
   
   
   
   
   
   

   5.Add coriander pwd, turmeric pwd, and chilli pwd 

   6. And saute well for 1 min 

    

   7. Add water to it and make it boil by closing lid

    8.Add the eggs making strips on the sides by knife.. and make a boil

   

    

    Enjoy this curry with appam, roti , rice ......

   Tips: 1.       If egg is cooked in stove , then make a tiny pore at its wider portion to avoid breaking . 2.       Strips are given on the sides of the egg so that masalas gets stick to it. 3.       As the masalas are not adding to the curry, the taste purely depends upon the correct sauting. 4.       At last if u feel  that the u didn’t attained the desired taste, then add ¼ tsp of garam masala...