For full recipe of Andey pyas ki chatni (Egg curry)

Andey pyas ki chatni (Egg curry)

Ingrdients:

• Oil (half cup)
• Egg (5 to 6 )
• Onions cut in slices (5 medium size)
• Tomatoes cut in slices (4 to 5 medium size)
• Green bullet chilies (6 to 8 slantly cut)
• Ginger / Garlic paste (1 table spoon)
• Salt (1 full tea spoon)
• Red chili powder (1 full tea spoon)
• Turmeric powder (half to half tea spoon)
• Cumin seeds / zeera (1 tea spoon)
• Dried fenugreek leaves / Kasuri methi (2 full table spoon)

Method:

1. First take oil in your pan on medium to low flame and add the onions.
2. Stir for a while and covered your pan for 5 to 7 minutes on low flame.
3. After 5 to 7 minutes add the spices salt, red chili powder,turmeric powder, cumin seeds and ginger / garlic paste with a tiny amount of water and again covered your pan for 2 to 3 minutes.
4. When the oil comes on surface add the tomatoes and mixed it well for a while then covered your pan for more 5 to 7 minutes.
5. Now uncovered your pan And mashed your tomatoes by stir it till the all access water dried.
6. Now add your eggs leave for a moment , when the bubbles come out, then mixed slightly.
7. Add green bullet chilies and dried fenugreek leaves / kasuri methi And stir it well and covered your pan
8. Simmer for 8 to 10 minutes.
9. Andey pyas ki chatni (Egg curry) is ready to dish out.
10. Serve your Andey pyas ki chatni (Egg curry) with chappati / naan (acording to your taste)