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As much as I like eggs, and do make egg curries often, I always end up giving hubbie the yolk. Surprisingly the kids too, just like me prefer the egg white. When I stumbled upon this egg butter masala recipe on, it was the perfect egg recipe to try out. This was because it had only the egg white. With the number of eggs I used, hubbie might get sick of eating yolks (have left them for him to eat :O :)) Quick, easy and tasty too!

This is what you’ll need

For the curry

Hard boiled eggs: 5

Butter: 2tbsp

Cumin seeds: 1/2tsp

Onion: 1 (finely chopped)

Tomato: 1 (finely chopped)

Green chillies: 2 (finely chopped)

Ginger garlic paste: 1tsp

Turmeric powder: 1/2tsp

Oil: 1tsp (to fry the eggs)

Coriander leaves: To garnish

Salt to taste

For the marinade

Yoghurt: 1/4 cup

Coconut milk powder: 1tbsp

Chilli powder: 1tsp

Coriander powder: 1tsp

Let’s get cooking

1. Shell the hard boiled eggs, cut into half, remove the yolks and then cut the white into quarters.

2. Fry these egg pieces in the oil and marinate them with the ingredients listed under marinade for around 10 minutes.

3. In the same pan melt the butter and add the cumin seeds.

4. Add the green chillies and fry for a while.

5. Mix in the onions and saute until transparent.

6. Add the ginger garlic paste and fry for a minute.

7. Add the turmeric powder and continue frying.

8. Add the tomato and cook until pulpy.

9. Toss in the marinated eggs pieces and fry well. (Add water if you like more gravy) Lower the flame and let the curry cook for 2 to 3 minutes.

10. Remove from flame, garnish with coriander leaves and serve hot with rice or rotis.

Approximate preparation and cooking time: 35 minutes

Serves: 4

* You can also use this as a filling for frankie, if you like the consistency almost dry, like I have made it.





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