Prep: 15minsCook: 30 minsYields: 6 ServingsNumber of Portions: 2
Eggs - 4 nos
Oil - 6tbsp
Bayleaf - 1 no
Cumin - 2 tsp
Ginger chopped - ½tbsp
Garlic chopped - ½tbsp
Green chilly chopped - 1 no
Onions chopped - 1 cup
Turmeric - ½tsp
Chilly powder - 1tsp
Place 4 eggs in a deep vessel and cover it with water. Turn on the gas and bring it to a boil, lower the heat to medium to gently boil the eggs for 10 mins. Turn off the heat and let them sit for another minute or 2. Remove the eggs and place them in a bowl of water(room temperature). Let them sit there for 2-3 minutes or till they are warm enough to handle. Peel off the shell, keep them aside.
In a separate pan heat 4tbsp oil and add bayleaf and cumin. Stir for few seconds and add chopped garlic and ginger. Stir for a minute and add chopped onions. Cook the onion for 10 minutes. Once they start to turn brown add green chilly chopped, turmeric, chilly powder and coriander powder. Stir quickly and add tomato puree. Cook the masala till oil starts to ooze out from the side of the masala. Out of the 4 eggs keep 2 eggs aside and with the other 2 eggs slice them from the centre. Remove the yolks, mash them and add it to the masala. Roughly chop up the whites and keep aside.
Stir for a minute and then add 2 ½cups of water. Let it come to a boil and then let it simmer. Add salt. Now in a separate pan heat 2 tbsp of oil and swirl the pan. Add the remaining 2 eggs and toss them gently to lightly brown them on all sides. Remove and add them to the simmering masala along with chopped egg whites and chopped coriander.
Stir and add methi powder, check for salt and remove. The egg curry should be thick and serve it hot with paranthas.