Egg Curry

Name: Egg Curry (Phool ko Tarkaari)
Cuisine: Nepali
Ingredients: ¼ cup finely chopped cilantro; 1 medium tomato, finely chopped (about 1 cup); 1 tablespoon peeled and coarsely chopped fresh ginger; 1 teaspoon salt, adjust to taste; 2 teaspoons Nepali garam masalaa; ½ teaspoon cayenne pepper powder; ½ teaspoon ground turmeric; 3 or 4 green onions (white and pale green parts), finely chopped; ½ cup plain yogurt, stirred; ¼ cup plus 1 tablespoon vegetable oil; 6 eggs; 2 fresh mild or hot green chilies; 1 medium onion, coarsely chopped (about 1 cup); 4 medium cloves garlic, peeled; 2 fresh mild or hot green chilies

Phool ko Tarkaari

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

Simple but elegant, this egg curry has a distinctive flavor, with an onion- and tomato-based gravy. It pairs perfectly with rice, roti and fresh salad on the side served for a light lunch or dinner.

Ingredients

6 eggs
¼ cup plus 1 tablespoon vegetable oil

Asia
Nepal
Lunch
Gluten-free
Vegetarian

Method

Using a pin, make a tiny hole in the rounder end of each egg (this helps prevent the shell from cracking or leaking while boiling). Place the eggs in a large pot in a single layer and cover with cold water. Bring them to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook until the eggs are hard-boiled, about 10 minutes. Drain the water and run the eggs under cold wate