Easy Egg Curry Recipe
Materials
Eggs, Potatoes, Onions, Ginger Bread, Garlic Bitter, Yellow Powder, Chilli Powder, Chillies, Tejapata, Cloves, Cinnamon, Rice Oil and Salt, Four Eggs, Potsadana, Four Tablespoons, Three Onion Onion, Ginger Bacon, One Teaspoon , Roasted half a teaspoon of garlic, a teaspoon of turmeric powder, half a teaspoon of turmeric powder, two tablespoons of chopped coconut, two teaspoon two, four green cardamom, cloves four, one piece of cinnamon, six tablespoon rice oil, Sbadamato
Method
Keep frozen podadana one hour. Then take a bowl with the cream. Boil the eggs with a hard belle. Then cut the vertices halfway. Spread over it salt, turmeric powder and a little pepper powder. Carefully spice up the spices so that the eggs do not break. Heat a frying pan in a flat light. Two-tablespoon rice oil in the day Sprinkle eggs in the cut portion below it. Once fried, roast the opposite direction. Then lift it up. Give the same oil in the same sappana with the oil. If the oil is hot, then take bitter leaves, cardamom, cloves, cinnamon and fry 30 seconds. Then onion, garlic and ginger on the day. If the onion becomes light fried, then add turmeric powder, chilli powder and half cup water. Reduce heat so that the onion becomes soft in water. If the oil on the spice turns out to be in the middle of the day with the potassa bowl. Knead well, oil will come back up again. Leave the frying eggs in the frying pan. The eggs are cooked for one minute while cooking eggs. If you wish to add half a teaspoon of oil to the oven and close the oven. The diameter became your neckpiece. Spread the time on the expense of fresh palm leaves. It will be great to eat this curry with hot rice in the aroma of the rustic oil.