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Egg Vindaloo

Egg Vindaloo is a perfect egg curry that goes very well with rice or chapathis. The fine balance of flavours - spicy, slightly sweet & tangy will tantalize your tastebuds
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

  • 6 eggs
  • 2 medium-big onions finely sliced
  • 2 teaspoons vinegar
  • 1-1/2 teaspoons sugar
  • 1-2 tablespoons oil for frying
  • salt to taste

For the masala

  • 4 long dry red chillies I used 2 byadge and 2 kashmiri chillies
  • 1/2 inch stick of cinnamon
  • 1 teaspoon vinegar
  • 1 teaspoon cumin seeds
  • 1 " ginger
  • 4 fat cloves of garlic

Instructions

  • Place the eggs in a sufficiently large saucepan and cover them with water. Bring to a boil and cook them for 10-12 minutes. Then remove the pan from the heat, discard the water and refresh with cold water. When they are cool enough, shell them and keep aside
  • In a small bowl, dissolve the sugar in 2 teaspoons of vinegar. Keep aside
  • Grind all the ingredients mentioned under 'For the masala' using 1-2 tablespoons of water, to a fine, smooth paste.
  • Heat oil in a kadai/wok and fry the hard boiled eggs for 1 minute on a low heat until slightly golden on the outside. Then remove on a plate. This is an optional step.
  • To the same kadai add the onions and fry until they turn golden brown. Reduce the heat and add the ground masala paste and fry until the oil separates. Rinse the mixer jar with 1/2 cup of water and add this to the gravy.
  • Add salt to taste, the sugar & vinegar solution and simmer the curry for 3-5 minutes. Do a taste check and add more sugar, salt or vinegar only if required. You need to get a fine balance of spicy-salty-sweet & sour
  • When the gravy has thickened slightly slit the eggs and add them to the curry. Alternatively, you can halve the eggs and place them in a serving bowl. Pour the curry over them and serve hot with boiled or white rice. This dish goes very well with chapathis or plain parathas too