'Description : Dhaba food is something that we all love. So, why not try making this Egg Masala curry at home? Ingredients: 4 Eggs (boiled) 1 Onion 3 Green chillies 2 Tomatoes 1 cup of Tamarind water Coriander leaves ½ cup of Water Oil 1 tsp Mustard seeds 1 tsp Cumin seeds 1 tsp Ginger garlic paste Salt (As per taste) 1 tsp Coriander Powder 1 tspGaram Masala Powder 1 tsp Red Chilli Powder Turmeric Powder Procedure : 1. Firstly, in a pan, heat some oil, punch holes on the boiled eggs and fry them so that the eggs don’t taste raw. Add a pinch of turmeric powder while frying these eggs. 2. Now, add mustard seeds, cumin seeds and once they are tempered, add onions and fry them. Add green chillies, ginger-garlic paste and fry them until the onions are cooked. To this, add tomatoes, salt and cook them covered for 5-8 minutes on a medium flame. 3. For the next step, add coriander powder, garam masala powder, red chilli powder, a pinch of turmeric powder and mix it well with the tomatoes. Once the masalas are cooked well, add tamarind water and water and give it a nice stir. 4. Lastly, add the fried boiled eggs to this mixture and cook it covered for 5 minutes on a low flame. 5. Your delicious Masala Egg curry is now ready. Garnish it with coriander leaves and serve it hot. Enjoy and Don\'t forget to subscribe to our channel to stay connected with us!! ☛ Subscribe Here: https://goo.gl/ZwZt1a ☛ Facebook : https://www.facebook.com/WirallyFood ☛ Twitter : https://twitter.com/WirallySouth ☛ Visit our Official Website: http://Wirally.com #egg #eggmasala #eggreceipe #dhabastyle #andacurry #wirallyfood'
Tags: telugu recipes , south indian food , dhaba food , south indian recipes , telugu food channel , south indian cuisine , egg curry , anda curry , egg masala curry , hyderabad food , hyderabadi famous food , Wirally Food , Local Food Recipes , Telugu Dishes , masala egg curry , Telugu Food Recipes , dhaba style Egg Masala Curry , egg masala in dhaba style , egg receipe , egg curry in dhaba style , Masala Egg Curry In Dhaba Style
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