Tomato egg curry is a simple curry dish that every one can make easily and it will be a nice combination with either rice or chapathi (Roti).
Tomato Egg curry (10 minutes - 2 persons):
Method:
Ingredients:
1. Chopped onions ( 1 small bowl):
2. Chopped mirchi ( 1 small bowl):
3. 4 or 5 tomatoes (Desi) and Kothimeera (2-3 branches):
4. Two eggs:
5. Mustard seeds ( 1 tea spoon):
6. Cumin seeds (Jeelakarra) (1 tea spoon):
7. Ginger paste (1 tea spoon):
8. Oil (Ground nut or Sunflower) ( 2 table spoon):
9. Salt ( 1 tea spoon):
10. Mirchi powder ( 1 tea spoon) (if you like spicy):
11. Turmeric powder ( small pinch):
METHOD:
1. First, lit the gas stove and put a bowl on the burner with medium flame. Add 2 table spoon of Oil. Make sure that tomatoes were already chopped.
2. Add 1 tea spoon of mustard seeds, 1 tea spoon of Jeelakarra followed by the addition of chopped onions and chopped mirchi.
3. Roast the ingredients for 2 minutes, then add a pinch of turmeric followed by addition of chopped tomatoes.
4. Then add 1 tea spoon of ginger paste and mix the ingredients well and cover the bowl with a lid and allow it cook for 5 minutes.
5. After 5 minutes, when the tomato slices boiled thoroughly, then take two eggs and add their yolk into the bowl (don't mix) and again cover the bowl with a lid and allow it to cook for 1 minute.
6. After a minute, open the lid and add a tea spoon of Mirchi powder and 1 tea spoon of salt and mix the ingredients to form a homogeneous mixture and allow it to cook for further 2 minutes.
7. Cover the bowl with the lid for 2 more minutes and cook for 2 minutes. Then remove the lid and mix the ingredients well and garnish the curry with Kothimeera leaves.
8. Then it is the time to serve and eat the curry with rice or chapathi.
(Note: all images are copy righted).
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