Main ingredients: eggs and lady’s finger (bendakaayalu).

Cook time: 30 minutes.

Serves : 2.

 

egg and lady's finger curry serving bowl

egg and lady’s finger curry serving bowl

INGREDIENTS:

  1. 3-4 eggs. (Boiled and de shelled).
  2. ¼ kg. lady’s fingers (cut into small rounds).
  3. 2 medium onions (chopped).
  4. 2-3 green chilies (slit length wise).
  5. Salt- to tastes.
  6. 1 pinch Turmeric pwd.
  7. 1 tsp red chilly pwd.
  8. ¼ thick tamarind paste.
  9. 1 tsp sugar.(optional).
  10. 1 medium tomato (finely chopped). Or 2 tbsp tomato puree.
  11. 2 tbsps chopped coriander leaves.
  12. 2 cups water.

FOR TEMPERING:

  1. 2-3 tbsps oil.
  2. 1 tsp Mustard seeds.
  3. 1 tsp cumin seeds.
  4. 1 tsp split black gram.(skin less).
  5. 5-7 curry leaves.

METHOD:

  1. Heat oil in a non stick cooking pan on medium flame. Add cumin seeds, mustard seeds and split black gram and let them splutter. Add curry leaves, chopped onion and green chilies, salt and turmeric pwd and sauté for 2-3 minutes or until tender.
  2. Add lady’s finger pieces and stir fry gently 5-7 minutes or till the pieces turn to light golden brown color.

    egg and lady's finger curry preparaation

    egg and lady’s finger curry preparation

  3. Add red chilly pwd and sauté for few seconds.

    egg and lady's finger curry preparation

    egg and lady’s finger curry preparation

  4. Now add tomato puree, tamarind paste, sugar and water and mix gently. Simmer for 5 minutes.

    egg and lady's finger curry preparation

    egg and lady’s finger curry preparation

  5. Add boiled eggs. Reduce flame. Cover and simmer for another 3- 5 minutes or till the curry reaches to desired gravy consistency. Garnish with chopped coriander leaves.
    egg and lady's finger curry preparation

    egg and lady’s finger curry preparation

    serve hot with rice.

    Egg and lady's finger curry serving bowl

    Egg and lady’s finger curry serving bowl

SABITHA..

 

 

 

 

 

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