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INDIAN RECIPE: Mustard Egg Curry

Ingredients for Mustard Egg Curry:

  • 4 boiled eggs
  • 4 tbsp mustard paste
  • 1 tsp mustard seeds
  • 2 medium sized tomatoes (grind in mixie without water or use ready-made paste)
  • 4-5 cloves of garlic, cloves chopped fine or paste
  • 2 dry laal mirch whole
  • 320 ml water or more depending on your gravy needs
  • 2 tbsp regular oil or more if needed
  • haldi, mirch powder, and namak - 1 tea spoon each or by taste

Directions for making Mustard Egg Curry:

  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.
  3. In a kadhai, heat some oil then splatter the garlic, mustard seeds, and laal mirch.
  4. Add the mustard paste, haldi and mirch powder. Wait till the mixture separates (usually takes two to three minutes) then add the tomatoes' paste and namak and fry for ten minutes on medium heat.
  5. Now add some water and let it come to a boil on high, add the eggs and cover for ten minutes on medium high.
  6. Serve with Puri, Paraanthe or Roti.
  7. Enjoy your Mustard Egg Curry. Hope you love this Indian recipe.


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