Heat the oil in a wok or medium saucepan
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Toss in the mustard seeds followed by the curry leaves.
Once the leaves have stopped spluttering, reduce the heat and add the onions
Fry over a medium heat for about 10 mins until golden.
Stir in the turmeric and chilli powder and cook for a few more secs.
Tip in the tomatoes and sugar. Simmer, uncovered, for 10-15 mins until thickened, adding a splash of water if needed.
Add the boiled egg to the curry and cover with a tight-fitting lid.
Serve warm with rice and raita would be fantastic!
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