Maharashtrian Egg Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the spices are well combined.
• STEP 4.Add water and bring the gravy to a boil. Then, gently add the boiled eggs and simmer for a few minutes.
• STEP 5.Garnish with fresh coriander leaves and serve hot with steamed rice or Indian breads.

Cooking Tips

• You can adjust the spice level according to your taste by adding more or less red chili powder.
• To enhance the flavor, you can also add a pinch of garam masala powder at the end.
• Make sure to gently add the boiled eggs to the gravy to prevent them from breaking.

Storage and Serving

• Leftover Maharashtrian Egg Curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the curry with steamed rice or Indian breads like roti or naan for a complete meal.