Chettinad Egg Curry
- Egg – 4, boiled eggs and slit.
- Onion – 1, medium. Chop finely
- Green Chili – 2, small, cut into two.
- Garam Masala – ½ tsp.
- Fennel powder – 1 tsp. (grind the fennel seeds and store in an air tight container and use this for all roti gravies and biryani.)
- Turmeric powder – 1/4 tsp (optional).
For Roast & Grind
- Coconut – 10 pieces
- Red chili – 3, long
- Coriander seeds – 2 tsp.
- Cumin seeds – 1 tsp.
- Tomato – 1 , small (optional)
- Tamarind – ½ inch size.
- Ginger – 1 inch piece
- Garlic -2 clove.
Roast in an empty pan and grind them together along with water, keep aside.
- Gingelly/sesame oil – 1 tablespoon
- Canola or any vegetable oil – 2 tablespoons.
- Mustard seeds – 1 tsp.
- Red chili -1 broken
- Curry leaves – 2 sprigs, chopped, if you have.
- Heat oil in pan, splutter mustard, turn down the heat, and then add the other seasoning ingredients.
- Then add the chopped onions, green chilies and ground fennel saute until onions soft.
- Simmer, pour the masala paste, stir for 2 minutes and then pour a cup of water and garam masala powder, stir again, salt to taste, cover,
- And turn up the heat to medium , let it boil for 10 minutes.( Add more water if required) Stir Occasionally.
- Finally add the boiled eggs into the curry and turn off the heat.
- Serve the wonderful spicy chettinad egg curry with rice.
Also try - crack the egg and add it into the curry, one at a time. Before add stir the curry well. Simmer the heat, cover, cook for 5 minutes and then flip the eggs. (Don’t flip until yolk partially cooked).
Wait for 2 minutes (“Don’t go anywhere”, it became a hard if you leave more than couple of minutes.) and then turn off the heat.
Tip - Try this method with chicken, prawn or mutton.