PREPARATIONS

Step 1

Make a paste by mixing garlic, green chili and coriander. Heat the oil in a cooker. Add cumin seeds and fry them for half a minute. Now add that paste in it. Cook it until the garlic smell goes off,

Step 2

Add tomato. Fried for about 2 minutes. When the tomatoes are cooked well then add salt, Sugran chili powder, Sugran coriander powder and Sugran egg masala. Mix well and cook for about a minute or two.

Step 3

Add a little water and adjust the salt. Close the lid and cook till 4 whistles. Turn off the gas. Reduce the steam and open the lid. Tum the gas back on and boil the curry.

Step 4

Remove the boiled Egg shells and slice them and add them to curry. Boil the curry for 2-3 minutes. Egg curry is ready. Serve hot with some onion slices and lemon wedges along with rice of roti.