Last Updated on October 24, 2017
Ridge Gourd Egg Bhurji
Egg Pepper Fry
Egg Drop Curry
Cooking Time 30 to 40 mins
Butter - 1 tblspn + 1 tblspn
Oil - 1 tblspn
Shahi Jeera / Black Cumin Seeds - 1 tsp
Cinnamon / Pattai - 2 cm piece
Bay Leaf - 1
Onion - 1 medium size chopped finely
Ginger Garlic Paste - 1 tblspn
Tomato - 4 pureed
Kashmiri Chilli Powder - 2 tblspn
Garam Masala Powder - 2 tsp
Salt to taste
Sugar - 1 tblspn
Cream - ½ cup
Kasuri Methi Leaves - 1 tblspn
Eggs - 4
Water as needed
Coriander Leaves a handful finely chopped
Heat oil and 1 tblspn of butter in a pan, add in cumin, cinnamon and bay leaf. Let them sizzle for a min.
Add in onions, salt and saute till lightly golden.
Now add in ginger garlic paste and saute for a min.
Add in tomato puree and cook till oil separates from the mix.
Now add in masala powder and a splash of water and saute till oil separates.
Now add in water, salt and sugar and mix welll. Simmer for few more mins.
Now add in kasuri methi leaves, cream and coriander leaves.
Add in halved eggs and mix well.
|Take all your ingredients|
|Heat 1 tblspn of oil and butter in a pan|
|Melt it lightly|
|Add in whole spices|
|let them sizzle|
|Add in onions|
|Add little salt|
|Saute till lightly golden|
|Add in ginger garlic paste|
|add in pureed tomatoes|
|cook till water evaporates|
|now it is done|
|add in chilli powder and garam masala powder|
|add a splash of water|
|add in water|
|add in sugar|
|Add little kasuri methi leaves|
|add in cream|
|now add in eggs|
|and lots of coriander leaves|
|Serve with a dollop of butter and some cream...|