Steamed Egg cake Curry / Kodiguddu Junnu Curry

This curry is suggested by my friend Sudha. I did with slight variation. It is wonderful taste. Thank you Sudha.

Ingredients

For Junnu

Eggs – 3

Pepper powder – 1 tsp

Salt – ½ tsp

For Curry

Onion chopped – 1 big

Green chilli chopped – 3

Ginger garlic paste – 1 tsp

Tomato chopped – 1

Red chilli powder – 1 ½ tsp

Garam masala – ½ tsp

Coriander powder – 1 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Curry leaves – 5

Chana dal – 1 tsp

Oil – 2 tsp

Method

For Junnu

1. Break the eggs in a bowl and beat well. To this add pepper powder, salt and mix well.
2. Apply oil to the bowl, and pour the egg mixture.  
3. Take water in a large bowl and allow them to boil.
4. Place this bowl in a boiled water bowl. Close the inside bowl.
5. Let it boil for 10 min. or like cake.
6. When it’s done, remove the small bowl and cut into required shapes.

For curry

1. Heat oil in a pan and temper it.
2. Add onion, green chillies and mix well until color change. Add ginger garlic paste and fry for 2 mins.
3. Add tomato and cook until mushy then add salt and mix well.
4. Add egg cake mixture and fry for 5 to 10 mins.
5. Add red chilli powder, coriander powder, garam masala and mix for 2 mins.
6. Serve with rotis.

Linking to:
Foodabulous Fest Organised by Simply TADKA and hosted by Pramitha love cooking,
Vimitha's Hearty and Healthy,
Akila's Dish Name Starts with S,
Hearth & Soul Blog Hop : 149: 4/30/2013.



          

Poached Eggs in Tomato Gravy

Ingredients

Eggs – 4

Curry leaves – 1 string

Water – 2 cups

For tomato gravy

Tomatoes – 2

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Coconut powder – 2 tsp

Red chilli powder – 2 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Methi seeds – ½ tsp

Ginger garlic paste – 1 tsp

Chopped onion – ½ cup

Green chilli slits – 4

Oil – 2 tsp

Method

1. In a mixi jar add all ingredients under tomato gravy. Grind it.
2. Add water, again grind until smooth paste
3. Heat oil in a pan add mustard seeds, cumin seeds, mustard seeds.
4. Allow them to splutter. Add onion and fry for 2 mins.
5. Add ginger garlic paste and fry until raw smell goes.
6. Add green chillies and fry for 2 mins.
7. Add whole garam masala and fry for 3 mins.
8. Add gravy mixture and add water. Let it boil for 10 mins on medium flame.
9. Now break the eggs directly into the gravy.
10. Don’t mix it. Cover it with lid. Boil for 10 – 15 mins.
11. It is like medium thick gravy.
12. Serve with rice or roti.

Masala Egg Curry

Ingredients

Boiled eggs – 2

Chopped onion – 1 medium

Chopped tomato – 2 medium

Chopped green chilli – 2

Coriander powder – 1 tsp

Salt to taste

Oil – 2 tsp

Chopped coriander leaves for garnishing

For Tempering

Mustard seeds- ½ tsp

Cumin seeds – 1 tsp

Method

                In a pan add oil and temper it. Add chopped onions, green chillies and fry for 7-8 mins. Add tomatoes and fry until it soft. Add Red chilli powder, salt, coriander powder and mix well. Now cut boiled eggs into pieces. Add it to gravy. Mix well. Garnish with coriander leaves.   

Ridge Gourd (beerakaya) Egg Curry

Ingredients

Ridge gourd paste – 1cup

(Peeled green part, make it paste)

Chopped onion – ½ cup

Eggs – 3

Green chillies – 3

Jeera -1 tsp

Curry leaves -4

Salt to taste

Oil – 2 tsp

Method

                     Heat oil in a pan, add jeera, curry leaves and saute for 30 sec. Add onion, green chillies, ridge gourd paste and cook for 10 mins on medium flame. Add salt and mix well. Then break the eggs directly to the curry and mix well. Cook for 5 min. Garnish with coriander leaves.