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Being vegetarian for the past 7 months, I have found it really hard to avoid eating eggs, since it is in almost every biscuits and cakes and some vegetarian dishes like Quorn. So, it is almost impossible to keep away from eggs if you have a great desire for crunchy biscuits and delicious cakes. However, even the pure vegetarians do not mind eating food like biscuits, cakes and Quorn, as they say that there is only a small amount of egg in the food so it is suitable for vegetarians. Also, eggs do not involve any blood unlike Chicken, Lamb and Pork so most people classify eggs as a vegetarian food.
Do you think that you can be a pure vegetarian if you still eat eggs in particular foods? Personally, I feel that egg cannot be classified as meat and I have learnt that it is very difficult to give up eggs so I enjoy my eggs and here is how I make Egg Curry:
First let’s start with the ingredients.
2 tablespoons sunflower oil
10 large eggs, boiled right (hard), peeled and halved.
1 ½ tablespoon ginger-garlic paste
3 large onions, chopped fine
1 teaspoon garam masala powder
½ teaspoon turmeric powder
½ teaspoon chilli powder
5 tablespoons of milk
3 tablespoon of tomato puree
Enough Coriander for decoration and taste.
Now follow these six simple steps to cook egg curry.
- Heat the oil on medium heat.
- Add the onions
- Once the onions are soft and brown, add the ginger-garlic paste and tomato puree.
- Stir well until it is mushy.
- Then add the peeled and halved eggs, along with 5 tablespoons of milk.
- Finally serve with sprinkled coriander to your taste.
Preparation time: 20 minutes / Cooking time: 10-15 minutes.