- Heat 1 tbsp of oil in a wide bottomed pan and add the cinnamon stick.
- After it fries a bit, add the green chili followed by finely chopped onion.
- Fry the onions until translucent and add turmeric powder, salt and red chili powder.
- Fry for minute and add the ginger garlic paste. Fry for a minute and add chopped tomatoes.
- Add ¼ cup of water and let the tomatoes cook completely. You can use a lid.
- After the tomatoes are cooked, add the garam masala and check for the salt.
- Now, gently break the eggs and drop them into four corners of the curry. Make sure that the egg yolk doesn’t loose its shape. DO NOT STIR.
- Cover and cook for 7 minutes. By this time the eggs would have been completely cooked (including the whites). Sprinkle some coriander leaves and
egg is ready! Vijayawada
Monday, August 30, 2010
Vijayawada Egg Curry
Funny name eh? It’s the name my mom “invented”. No kidding! Well, the story is that, long time ago, when I was a little girl, my parents took us (me and my sis) to a place called Vijayawada in Andhra Pradesh for holidays; I don’t remember what sight seeing we went there for but this particular recipe is forever etched in my mind. My mom’s distant cousin invited us over for dinner when we were there and guess what! She made this egg curry!
We never got around to asking what to call this but hey! My mom thinks
egg, as a name, is just fine! And thus this recipe got its nameJ. Vijayawada
Onion: 1 large
Tomatoes: 2 large
Green chili: 1 small
Salt: 1 tsp (depends on how salty you like)
Turmeric Powder: ¼ tsp
Red Chili powder: ½ tsp
Ginger garlic paste: 1 tsp (use just the ginger paste if you don’t use garlic)
Cinnamon stick: 1 small
Garam Masala: ½ tsp
Coriander leaves: A hand full.
Oil: 1 tbsp