Eggs In Spicy Gassi | Eggs in spicy curry

Egg Curry

When you’re in no mood to cook but have enough material to whip up something for dinner in just a few minutes and about two steps, it’s time for makeovers for leftovers. Remember my kori sukka from a few days ago? In that post I mentioned I was saving the curry for something else. Here it is. One lazy night I turned it into an egg gassi. I could have made it easier by just cracking open the eggs into the curry but I hard boiled a few eggs and dunked them in the gassi.

Egg Curry

You could do this with any leftover chicken or mutton curry and even add some boiled and cubed potatoes in there. Serve it with roti or rice, it works great with either. It took me all of 15 minutes and dinner was ready.

Yield:

2 servings

Prep time:

None

Cooking time:

15 mins

Ingredients:

Eggs – 4

Leftover curry – 2 cups

Coriander leaves or curry leaves for garnish

Method:

Fill a pot with water enough to cover all four eggs.

Place eggs in them and put it on medium heat.

Let it come to a rolling boil and continue for a while – say 10 minutes.

Take it off the heat and run the eggs under tap water to cool off and stop cooking.

Peel the shells and halve the eggs.

Bring the curry up to heat and put the eggs in there. Simmer for 4-5 minutes and take it off the heat.

Garnish with fresh coriander or with a tempering of curry leaves.

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