Egg vindaloo
Egg vindaloo Recipe by Asheera Haja
Ingredients
- For the curry
- 4 nos Egg .
- 2 nos Onion (finely chopped) .(medium size)
- 2 nos Tomato .(medium size)
- 2 nos Chilly Green (chopped) .
- 2 tbs Coriander leaves (chopped)
- to taste Salt
- 2 tbs Oil
- For the Vindaloo paste
- 4 chilly Red -
- 11/2 tbs Corianderseeds -
- 1 tsp Cumin seeds -
- 4 nos Cloves -.
- 1 inch Cinnamon - piece
- 1 inch Ginger - piece
- 6 - 7 cloves Garlic -
- 1/2 tsp Turmeric powder -
- 1 tbs Vinegar -
- For the tempering
- 1 no Cardamom - .
- 1/2 tsp Cumin seeds -
- 2 nos Cloves -.
- 1 inch Cinnamon - piece
- 1/8 tsp Black pepper corns -
Instructions
- Boil the eggs and halved it and grind the ingredients given, to a fine paste with water and vinegar,keep it aside.
- Heat a pan with the oil crackle the cumin seeds then add the cinnamon,black pepper,cloves.Add the onions and green chilly,saute till transparent.Then add the ground paste and fry it till the raw flavor vanishes.
- Now add the chopped tomatoes,cook till mushy.Add a cup of water and salt,cook it till it becomes thicken.
- Now add the boiled eggs and cook it for 2 minutes,finally add the chopped coriander leaves,mix it gently.
- Egg Vindaloo is ready. Serve it with roti and rice.