Egg curry with roasted spices/Sambar bazoon thanthya kadi

Egg curry with roasted spices/ಸಾಂಬಾರ್ ಬಜೂನ್ ತಾಂತ್ಯಾ  ಕಡಿ

The aroma of this curry takes me back to  my childhood days when we used to come home during lunch break drenched in rain. 

Mom used to prepare this especially during monsoon season as fish was not easily available. I used to call this " pawsachi kadi"/Rainy day curry.😁

Egg curry can be prepared in many ways. We can prepare it with normal Chicken or mutton masala too with less spices. But this curry has its own unique flavour & taste. 

Recipe:

For 8 eggs

Ingredients:

For roasting:

A.

• 3 red long chillies
• 2 short red chillies
• 1 tbsp coriander seeds
• 1/2 tsp Jeera
• 1/2 tsp pepper
• 5 garlic cloves
• 2 tsp coconut
• 2 medium onions

Other ingredients:

B.

• 1 cup grated coconut
• Tamarind
• Turmeric
• Salt to taste

( Use vegetables as per your choice)

For seasoning:

• Ghee
• 1 medium sliced onion
• 1 egg

Method:

Step 1:

Roast all the ingredients under A one by one. 

Meanwhile boil eggs, cool, peel shell & keep aside.

Step 2:

Grind roasted ingredients to fine paste along with ingredients under B. 

Step 3:

Heat 2 tbsp ghee, add 1 sliced onion & fry till golden brown. Break 1 whole egg & fry for 1 minute. 

Step 4:

Add ground masala. Fry for 1 minute. 

Step 5:

Add required quantity water. Boil well, add  potato pieces, carrot & cook till half done. I love whole cabbage  leaves in this dish. Add cabbage leaves & Cook till half done.

Add peeled boiled eggs. Add salt to taste & mix gently. Cook for 2 more minutes. 

Delicious egg curry is ready. 

Serve with boiled rice.