Spicy Egg Curry With Coconut Roti Recipe

About this recipe

A flavorful egg curry simmered in a rich, spiced tomato gravy served alongside soft coconut-infused rotis for a satisfying dinner.

Ingredients

• 6 pcs White Eggs
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 200 ml Coconut Milk
• - Rice Flour
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 100 g Yellow Mustard Seeds
• 100 g Salt
• 200 ml Mustard Oil
• 1pc Watermelon
• - Coriander Powder

Instructions

1. 1. Boil the eggs for 8 minutes, peel, and set aside.
2. 2. Heat oil in a pan, add mustard seeds and cumin seeds, and let them splutter.
3. 3. Add finely chopped onions and sauté until golden brown.
4. 4. Add minced garlic, ginger, and green chilies; cook for 2 minutes until aromatic.
5. 5. Stir in chopped tomatoes and cook until softened and the oil separates.
6. 6. Add turmeric, red chili powder, coriander powder, and garam masala; mix well.
7. 7. Pour in water and coconut milk, stirring to combine into a smooth gravy.
8. 8. Add boiled eggs to the gravy and simmer for 10 minutes on medium heat.
9. 9. Mix rice flour, salt, and water to form a soft dough; knead gently.
10. 10. Divide the dough into balls, roll them out, and cook on a hot pan until golden spots appear.
11. 11. Garnish the curry with fresh coriander and serve hot with coconut rotis.