Ladakhi Fried Egg Curry

Last Updated : 31 Aug 2016

Anjana

Recipes 14
  • Servings
  • 2
  • Cook Time
  • 40min
  • Prep Time
  • 15min

Upload Your Favourite Recipes & Win Rewards

Upload Recipe

DESCRIPTION:

This dish from the Ladakhi belt makes use of dried ginger and garam masala for spices and with no onion or garlic to clean and cry over, it’s a quick dish to whip up for breakfast along with paratha, puri or sweet pav.

INGREDIENTS:

  • Hardboiled Eggs : 8
  • Oil for frying : ½ cup
  • Tomato Puree : 1 ½ cups
  • Oil : 3 tbsp
  • Chilli powder ; 1 tbsp
  • Salt to taste
  • Cloves : 2
  • Cardamoms : 2
  • Bay leaves : 2
  • Asafoetida : 1 pinch
  • Water : 1 ½ cups
  • Ginger powder : 1 tsp
  • Aniseed : 2 tsp
  • Garam Masala : ½ tsp

INSTRUCTIONS:

  • Use a toothpick to pierce the boiled eggs a few times through and through
  • Heat oil for frying and fry the eggs to a golden brown. Keep aside.
  • Heat the 3 tbsp oil in a pot, add the chilli powder mixed in a little water and stir briskly for a few seconds.
  • Add the puree, salt, cloves, cardamoms, bay leaves and asafoetida. Cook till the oil separates
  • Add water, eggs, ginger and aniseed powder. Cook over a high flame till gravy thickens. Stir frequently to ensure nothing sticks to the bottom of the pot. Sprinkle garam masala powder just before taking it off the flame

CATEGORIES:

RATE THIS RECIPE

Comments (0)