Tomato Egg Curry

Ingredients:

  • 3 average size tomatoes, quartered
  • 3-4 garlic cloves
  • 2 average size onions, chopped
  • 1 spring onion, chopped small
  • 2 eggs, beaten
  • 3-4 green chili peppers, chopped
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon mustard seeds
  • 1 small piece of ginger
  • 1 tablespoon olive oil
  • 1 curry leaf
  • Salt to taste

Directions:
Heat the olive oil in a pan. Saute the onions, green onions, curry leaf and green chili peppers for about 4-5 minutes. Add the chili powder, turmeric, mustard seeds and ginger and cook for one more minute. Add the tomatoes and cook for about 2-3 minutes, then add the beaten eggs. Let it cook for about 2-3 minutes. Serve hot.

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Mixed Vegetable Curry

Ingredients:

  • 2 tablespoons olive oil
  • 1 1/2 teaspoons turmeric
  • 1 1/2 teaspoons coriander powder
  • 1/2 teaspoon cumin seeds
  • 4 garlic cloves, minced
  • 1 onion, chopped small
  • 2 green chili peppers, chopped small
  • 2 courgettes, chopped
  • 2 tomatoes, chopped
  • 2 average size potatoes, chopped
  • 10 button mushrooms
  • 1 average size carrot, sliced
  • salt

Directions:
In a wok, heat the olive oil, then stir fry the garlic for 4-5 minutes. Add turmeric, cumin seeds, green chili peppers and coriander powder and mix well. Add the onion and continue cooking for about 2 minutes. When the onion turns light brown lower the heat and add the rest of the vegetables and some salt. Cook the food for about 15-20 minutes more. Serve hot with steamed rice.

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