How To Make Mustard Egg Curry Recipe

Ingredients to Prepare Mustard Egg Curry Recipe

• boiled eggs - 4
• mustard paste - 4 table spoons
• mustard seeds - 1 tea spoon
• tomatoes - 3 medium sized (grind in mix it without water or use ready-made paste)
• garlic- 4-5 cloves chopped fine or paste
• dry laal mirch whole - 2
• water - 320 ml. or more depending on your gravy needs
• regular oil - 2 table spoons or more if needed
• turmeric, chilli powder, and salt - 1 tea spoon each or by taste

Preparation Method of Mustard Egg Curry Recipe

1. In a sauce pan or kadhai, fry the eggs with a little oil till they become dark sunahare. Covering it helps with the splatter. Check them every now and again or they will burn.
2. Take them out and make at least 3 incisions with a knife on each egg making sure not to break the eggs. In a kadhai, heat some oil then splatter the garlic, mustard seeds, and laal mirch
3. Add the mustard paste, turmeric, chilli powder. Wait till the mixture separates (usually takes two to three minutes) then add the tomatoes' paste and salt and fry for ten minutes on medium heat
4. Now add some water and let it come to a boil on high, add the eggs and cover for ten minutes on medium high. Serve with Puri, Paraanthe or Roti (or if you are lazy like me then with Rice Pulao)

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