Quick Egg Curry recipe
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    • by komi
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      Ingredients: 4 Medium size Eggs 1 can Tomato Sauce 1 teaspoon Mustard seeds 2-3 steam curry leaves 1 tblspoon Sour Cream Or Yogurt Salt to taste

      /> 1 Teaspoon Red chillie Powder 1 Teaspoon Turmeric powder 1 green chillies finely chopped 1 tablespoon Oil Cilantro for garnishing Method: Take some oil in a ...

      • pan and mustard seeds and curry leaves and let it splutter. Add the tomato can and let it simmer. Add Sour Cream or yogurt and little
        water. Add salt, red chillie powder, green chillies and let it boil until the oil gets seperated. Now break the eggs in the gravy and leave some space between the eggs. Cover and let it cook on slow until the egg is done. Garnish with cilantro.



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