Egg assad/pondicherry style egg curry Recipe

Cooking Directions

• STEP 1.Start by boiling the eggs until they are hard-boiled. Once cooked, peel the eggs and set them aside.
• STEP 2.In a pan, heat oil and add cumin seeds, mustard seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and saut茅 until they turn golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 4.Next, add chopped tomatoes and cook until they become soft and mushy. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 5.Pour in water and let the gravy simmer for a few minutes. Gently place the boiled eggs into the gravy and cook for another 5 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or bread.
• STEP 7.For extra flavor, you can also add coconut milk or cream to the gravy before adding the eggs.
• STEP 8.Store any leftovers in an airtight container in the refrigerator. Reheat before serving.

Cooking Tips

• To easily peel hard-boiled eggs, place them in cold water immediately after boiling and let them cool for a few minutes.
• Adjust the spice level according to your preference by adding more or less chili powder.
• For a creamier texture, you can blend the tomato-onion mixture before adding the spices.
• Feel free to add vegetables like peas or bell peppers to the curry for added flavor and nutrition.

Storage and Serving

• Leftover Egg Assad can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve Egg Assad hot with steamed rice, jeera rice, or any Indian bread like roti or naan.
• Garnish with fresh coriander leaves and serve with a side of raita or pickles for a complete meal.