October 17, 2018

pudina egg fry recipe | mint egg stir fry | mint egg masala | pudina egg curry | egg curry recipes

Cooking Side dishes for chapati is big deal for me because of very few vegetables which available here. So, I prefer to try different dishes using eggs and vegetables. On last, Sunday there was a big mint bunch in the fridge which kept me in confusion and later after thinking out for a while got an idea of this curry.
I used mint puree as a base of the dish and cooked in a fried form. You can cook it like a curry by adding 2 more tomatoes and some water. This fr/ curry goes well with white rice, fried rice, pulao and chapati. Try this simple dish and share your comments.
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CATEGORY-egg fry | side dish for roti | curry for chapati
PREPARATION TIME-20 MINUTES
COOKING TIME- 15 MINUTES
WHAT YOU NEED
Mint leaves-1 bunch
Eggs-5
Oil-2 tablespoons
Mustard seeds-1 teaspoon
Cumin seeds-1 teaspoon
Curry leaves-few
Onions-2 medium size
Ginger garlic paste-1 teaspoon
Tomato-1 big size
Red chilli powder-2 teaspoon
Salt to taste
Turmeric powder-1 teaspoon
Garam masala-1 teaspoon
Coriander powder-1 teaspoon
Kasuri methi-1 teaspoon
Coriander leaves -few
HOW TO COOK
Wash mint leaves, grind into a fine paste and keep aside. Boil eggs, remove shells and keep aside.
Heat a non-stick pan add oil, throw mustard seeds, cumin seeds, curry leaves and saute for few seconds.
Add finely chopped onions, ginger garlic paste and saute for a minute.
Now add finely chopped tomatoes and mix well. After a minute add ground mint puree, mix gently, cook for a minute.
Now add red chilli powder, salt, turmeric powder, mix well and cook for 2 minutes in low flame.
Then add boiled eggs, stir once, add garam masala, coriander powder, Kasuri methi, mix well and cook for 2 minutes then turn off. 
Finally, add some freshly chopped coriander leaves and serve hot with roti or pulao.

step by step pictures

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