Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

March 10, 2021

EGG AND BRINJAL CURRY

EGG AND BRINJAL CURRY Ingredients 4 hard-boiled Eggs shelled and cut into halves 3 onions chopped finely 2 tomatoes chopped […]

EGG AND BRINJAL CURRY
Ingredients
4 hard-boiled Eggs shelled and cut into halves
3 onions chopped finely
2 tomatoes chopped
¼ kg Brinjals cut into medium size pieces
1 teaspoon ginger garlic paste
1 teaspoon chillie powder
½ teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon cumin powder
Salt to taste
3 tablespoons oil
1 sprig curry leaves (optional)
Heat oil in a pan and sauté the curry leaves and onions till the onions turn golden brown.
Add the ginger garlic paste, tomatoes and Brinjals and fry till the tomatoes are reduced to pulp.
Add the chillie powder, turmeric powder, cumin powder and coriander powder and mix well.
Add salt and 1 cup of water and cook till the brinjals are cooked.
Lower heat and gently drop in the hardboiled eggs with the yolk side up.
Simmer for a few minutes till the gravy becomes thick.
Serve with Rice, Bread or Chapattis.

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Article written by Bridget White-Kumar
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