Nanjil Egg curry Recipe

Cooking Directions

• STEP 1.Boil the eggs and remove the shells.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste and sauté for a minute.
• STEP 5.Add chopped tomatoes and cook until they turn mushy.
• STEP 6.Add turmeric powder, red chili powder, coriander powder, and salt.
• STEP 7.Add grated coconut and cook for a few minutes.
• STEP 8.Add water and bring the gravy to a boil.
• STEP 9.Add the boiled eggs and simmer for a few minutes.
• STEP 10.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• Adding grated coconut enhances the flavor and richness of the curry.
• You can add a pinch of garam masala for an extra flavor boost.

Storage and Serving

• Nanjil Egg curry is best served hot with rice or roti.
• Leftovers 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.