Hellow guys, Welcome to my website, and you are watching CHETTINAD EGG MASALA CURRY | SPICY EGG GRAVY RECIPE | EGG CURRY RECIPE. and this vIdeo is uploaded by Spice Eats at 2021-05-20T01:30:00-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | CHETTINAD EGG MASALA CURRY | SPICY EGG GRAVY RECIPE | EGG CURRY RECIPE |
| Video Uploader | Video From Spice Eats |
| Upload Date | This Video Uploaded At 20-05-2021 08:30:00 |
| Video Discription | Chettinad Egg Masala Curry | Spicy Egg Gravy Recipe | Egg Curry Recipe | Chettinad Egg Masala Gravy | Egg Masala Curry | Egg Masala Gravy | Egg Curry | Egg Masala | Spice Eats Egg Curry Ingredients for Chettinad Egg Curry: (Tsp- Teaspoon; Tbsp- Tablespoon) - Boiled Eggs-6 To Make Chettinad Masala (Masala Paste): - Cumin Seeds- 1 tsp - Coriander Seeds- 3 tsp - Fennel Seeds( Saunf)- 1 tsp - Dry Red Chillies- 5 - Whole Black Peppercorns- 1 tsp - Fresh coconut, grated- 5 tbsp (around 50 gms) - Oil- 1 tbsp Tempering: - Mustard Seeds- 1 tsp - Cumin Seeds- 1/2 tsp - Curry leaves- 10-15 Other Ingredients: - Onions, fine chopped- 2 small (100 gms) - Ginger Garlic paste- 2 tsp - Tomato purée (readymade)- 5 tbsp - Green Chillies, slit- 2 - Turmeric powder- 1/4 tsp+ a pinch - Kashmiri Chilli Powder- 1.5 tsp - Salt- 1 tsp - Oil- 3-4 tbsp Preparation: - To make the Chettinad Masala (Masala Paste), heat 1 tbsp oil in a pan and once slightly hot, add the cumin, coriander and fennel seeds. Give a stir and fry on low heat for 30 secs. - Now add red chillies and black peppercorns, give a mix and fry for 30 secs on low heat. - Add the grated coconut and mix & fry on low heat for 4-5 mins till light brown in color. - Remove onto a plate and allow it to cool completely. - To make the paste, add it to a grinder/blend and first coarse grind it to a powder. Now add around 5-6 tbsp water and blend it into a smooth paste. - Fine chop the onions and slit the green chillies. - Boil and shell the boiled eggs. - For Tomato purée, use readymade and if not available blend 2 medium sized red tomatoes in a blender and use that instead. There will of course be a variation in taste & color of gravy. Process: - Heat 3 tbsp oil in a wok/kadhai and add 1/4 tsp Turmeric Powder. - Give it a stir and add the boiled & shelled eggs. Fry on low heat for around 2-3 mins till golden. Take out on a plate. - In the same oil add the mustard seeds and when it splutters, add the cumin seeds. Give a stir and add the curry leaves. - Give a stir and add the chopped onions. Mix and fry on medium heat for 5 mins till translucent. - Now add the ginger garlic paste and fry on low heat for 2 mins. - Add the tomato purée, Turmeric (a pinch) and Kashmiri Chilli Powder & salt. Give a mix and fry on medium to low heat for 2-3 mins. - Now add the Masala paste, give a mix and fry on medium heat for 5-6 mins till oil separates. - Add 250 ml water and simmer for around 2 mins till oil separates. - Add the fried eggs, give a stir and cover & cook on low heat for 10 mins. - Remove lid & serve hot. #chettinadeggcurry #chettinadeggmasala #spicyeggcurry #eggcurryrecipe #eggmasalacurry #eggmasalagravy #eggcurry #spiceeats #spiceeatsrecipes #spiceeatseggcurry |
| Category | Howto & Style |
| Tags | egg masala curry recipe | egg curry recipe | chettinad egg masala | chettinad egg masala curry | spicy egg gravy recipe | chettinad egg curry recipe | simple egg curry recipe | egg recipes for dinner | chettinad egg curry | restaurant style egg gravy | how to make egg curry | egg masala | egg curry | anda curry | anda curry recipe | egg gravy | egg recipe | spice eats recipes | egg masala curry | spice eats egg curry | egg curry gravy | restaurant style egg masala | chettinad egg masala gravy |
