boiled eggs 4
mustard paste 4 tbsp
mustard seeds 1 tsp
medium sized tomatoes grinded to fine paste 2
garlic paste 2 tsp
Red chilli whole 2 dry
water 1 cup
oil 2 tbsp
turmeric 1 tsp
mirch powder 1 tsp
Salt to taste
Mustard Egg Curry - Directions:
In a sauce pan or kadhai, fry the eggs with a little oil till they become dark sunahare. Covering it helps with the splatter. Check them every now and again or they will burn.
Take them out and make at least 3 incisions with a knife on each egg making sure not to break the eggs.
In a kadhai, heat some oil then splatter the garlic, mustard seeds, and laal mirch.
Add the mustard paste, haldi and mirch powder. Wait till the mixture separates (usually takes two to three minutes) then add the tomatoes' paste and namak and fry for ten minutes on medium heat.
Now add some water and let it come to a boil on high, add the eggs and cover for ten minutes on medium high.
Serve with Puri, Paraanthe or Roti.
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