Easy and spicy egg curry with fennel and cumin powder
Some ingredients are always available in our fridge and eggs are among them. This recipe masters this nutrient-packed healthy ingredient, which is part of our daily diet.
This is a spicy and simple egg curry. It is prepared with only a few ingredients and it tastes delicious. It takes less time to prepare and it is not less than any other non-vegetarian curries in flavor.
I have added hard-boiled eggs in an onion and tomato gravy. The gravy is spicy because of the red chili powder added to it. The fennel powder and cumin powder added gives it aroma and flavor.
The unique aroma of the fennel powder is the highlight of this dish. The fennel powder and cumin powder aid in digestion and also add flavor to the curry.
I have prepared this flavorful curry in coconut oil. The curry tastes good in coconut oil. If you do not like coconut oil you can use other vegetable oils also.
Another ingredient that adds aroma to this egg curry is the curry leaves. You can find curry leaves in most Indian supermarkets. In India especially in South India, most houses have a curry leaf tree in their backyard. So most people there use fresh curry leaves in their recipes.
If you do not have curry leaves, you can add the onion pieces just after the mustard seeds pop and then add some freshly chopped coriander leaves before you take the curry off from the heat.
This simple and spicy egg curry can be served for breakfast, lunch or dinner and it can be served with Indian bread varieties like chapati, naan etc. Also it can be paired up with the South Indian bread appam. It tastes good with rice varieties like cumin rice, ghee rice and lemon rice.
If you are serving it for lunch it is good to serve it with rice varieties. For breakfast or dinner you can serve it with bread varieties.
SPICY EGG CURRY RECIPE
Easy and spicy egg curry with fennel and cumin powder that can be served with Indian bread varieties like chapati, naan etc. Also it can be paired up with South Indian bread appam. It tastes good with rice varieties like cumin rice, ghee rice and lemon rice.
PREPARATION TIME : 15 MINUTES
COOKING TIME : 25 MINUTES
CAN BE SERVED TO 3 PEOPLE
INGREDIENTS
- 3 medium sized onion sliced thinly
- 2 big tomatoes cut into pieces
- Few curry leaves
- 1/2 teaspoon of mustard seeds
- 1 teaspoon of fennel powder
- 1 teaspoon of cumin powder
- 2 teaspoons of red chili powder
- 1/2 teaspoon of turmeric powder
- 2 tablespoons of coriander powder
- Four tablespoons of coconut oil
- 6 hard boiled eggs
- Salt to taste
METHOD
STEP 1: Heat oil in a thick bottomed pan, over a medium heat and add mustard seeds. When the mustard seeds stop popping add the curry leaves.
STEP 2: When the sizzling sound of the curry leaves stops add the thinly sliced onion and saute until transparent.
STEP 3: Add the tomato pieces and saute for 5 minutes or until well cooked.
STEP 4: Add the turmeric powder, red chili powder and coriander powder and saute for two minutes in low temperature.
STEP 5: In a 250 ml cup add 2 cups of water, add salt and bring it to boil. You can keep the temperature high.
STEP 6: When it starts boiling add the cumin powder and fennel powder and mix. Let it boil for few minutes. Check salt and add more if needed.
STEP 7: Cut the eggs diagonally into two halves and add into the curry. Simmer it for few more minutes. And serve it warm.
NOTE
This curry is so spicy because of the red chili powder added to it. If you do not want that spiciness you can add 1 teaspoon of red chili powder and 1 teaspoon of kashmiri red chili powder to it.
If you do not have curry leaves you can add the onion pieces just after the mustard seeds pop.
If you are not adding curry leaves, add some freshly chopped coriander leaves before you take it off the heat.
STEP BY STEP PICTURES
Heat oil in a thick bottomed pan, over a medium heat and add mustard seeds.
When the mustard seeds stop popping add the curry leaves.
When the sizzling sound of the curry leaves stops add the thinly sliced onion and saute until transparent.
Add the tomato pieces and saute it for 5 minutes, until well cooked.
They are well cooked.
Add the turmeric powder, red chili powder and coriander powder.
Saute the turmeric powder, red chili powder and coriander powder for two minutes in low temperature.
In a 250 ml cup add 2 cups of water, add salt and bring it to boil.
When it starts boiling add the cumin powder and fennel powder and mix. Let it boil for a few minutes. Check salt and add more if needed.
Cut the eggs diagonally into two halves and add into the curry.
Simmer it for few minutes.
Serve it warm.
