Egg Curry Without Tomatoes

Step 1

Boil the eggs in enough water with salt in low to medium heat for about 10 minutes until the eggs are cooked, keep the boiled eggs aside.

Step 2

Peel the onions and slice into thin long slices. Keep the sliced onions aside.

Step 3

Heat oil in a pan or skillet (or use a kadai), add mustard seeds.

Step 4

When the mustard seeds splutter, add the broken dry red chilies and curry leaves, fry for a few seconds.

Step 5

Add garlic and green chili to the pan, stir fry for about 1 to 2 minutes.

Step 6

Add the onions and enough salt, mix everything well and stir fry the onions until the onions are transparent, this will take about 7 to 8 minutes.

Step 7

Add all spices other than the garam masala powder (we add this towards the end) to the onion, mix well and stir fry for another 8 to 10 minutes or until the onions are lightly browned and the spices are well blended with the onions.

Step 8

Add the water to the onions, mix well, cover the pan or skillet and cook for another 4 to 5 minutes.

Step 9

Open the pan, add the garam masala powder to the mixture and let it simmer in medium heat for another 10 more minutes or until the onion gravy is well blended with the garam masala. By this time you can see that the gravy has turned almost dark in color and the oil is separating from the gravy. Now the onion gravy for the egg curry is ready, let us add the eggs to this gravy.

Step 10

Remove the shells from the boiled eggs and slice each egg in half.

Step 11

Add the egg halves to the onion gravy with the yellow side up, and using a spoon, add some gravy on top of the egg halves.

Step 12

Cover and cook the onion egg curry in low heat for another 2 more minutes so the onion masala will mix well the eggs.