A green interpretation of the regular tomato – onion based egg curry, using a blend of herbs!
Egg curry is a popular dish of India, Pakistan and Bangladesh, since it’s simple to make and tastes wonderful. The traditional curry is prepared with tomatoes and onion. To add a bit of vibrant color as well as some herbs, I decided to make the green version of it.
The mint leaves provide a minty/herby flavor whereas the coriander leaves add freshness, together making a refreshing curry! The egg curry can be served with rice/Indian flat bread/ white bread!
Hariyali Egg Curry
- 3 Eggs, boiled
- 1 Onion, big sized
- 2 Tomatoes, medium sized
- 3 tablespoon Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chilly powder
- Whole red chilly for tempering
- Salt to taste
- 1 cup Coriander leaves
- 1/4 cup Mint leaves
- 1/2 inch Ginger
- 4-5 Garlic cloves
- 1 inch Cinnamon Sticks
- 2 Cloves
- Boil eggs, peel and cut it into half and set aside.
- Grind the ingredients listed under grinding, to a smooth paste using water.
- In a deep pan, heat the oil. Add onions, and sauté it till it turns brown.
- Add tomato, turmeric, red chilly powder and sauté for couple of minutes.
- Add the ground paste and cook till the oil separates. Add salt to taste and a pinch of sugar.
- Add the eggs and boil till the gravy is thick.
- For tempering heat oil in a sauce pan. Add mustard seeds to it. Once it crackles, add red chilies to it and pour it over the curry. Serve hot.