Chettinadu Egg Curry

Serves for 4

Category - Lunch / Dinner

Chettinadu Egg Curry

Eggs - 4
Ginger Garlic paste - 1 tbsp
Chilli powder - 3/4 tsp
Cumin powder - 1/4 tsp
Curry leaves - few
Oil - 2 tbsp
Coriander leaves - Little
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Salt to taste
Onions - 1 medium
Tomatoes - 4 medium
Lemon - few drops (Optional)

First puree onion n tomato together..... Keep this aside

In a thick bottom pan heat the oil add in d mustard seeds, urad dal,
let thm split n thn add in the Curry leaves ,ginger garlic paste.

Now to this add the puree and saute for 5 mins. Then one by one add in all
the powders mix well n add 2 cups of water, let it cook to the
gravy consistency.

Then break the eggs into the pan one by one and next to each other
evenly.... let the flame be low and close the pan let it cook further for about 5 to 10
mins.... Check in between but dont mix the mixture...... 


Lastly garnish with coriander leaves and add lemon.

Serve hot with white rice or any Indian Bread. Best when served with Dosas n idlis.