Poached Egg Curry

Method

1. 1

   For the gravy, heat oil in a pan and add mustard seeds, fennel seeds, cardamom, curry leaves, ginger, garlic, green chilli and curry leaves. Saute for 30 seconds.

   Coconut OilFennel SeedsGingerGarlicMustard SeedsGreen CardamomCurry leavesGreen Chilli

2. 2

   Add onion and salt. Saute until it turns golden brown.

   SaltOnion

3. 3

   Turn the flame to low. Add turmeric powder, coriander powder, Kashmiri chilli powder, black pepper powder and garam masala powder. Saute for 1 minute.

   Coriander PowderBlack Pepper PowderGaram Masala PowderTurmeric PowderKashmiri Red Chilli Powder

4. 4

   Add the tomatoes and cook for 4-5 minutes on medium heat, until the tomatoes soften. Break the tomatoes using the spoon/spatula.

   Tomato

5. 5

   Add sugar and water, cover and cook on low heat for 5 minutes.

   WaterSugar

6. 6

   Heat water in a pot just until it starts bubbling. Then reduce the flame to low and add the salt and vinegar.

   SaltWaterVinegar

7. 7

   Crack each egg into a bowl. Then add it slowly to the water. Wait for around 10-15 seconds before adding the next egg. Allow it to cook for 3 minutes.

   Eggs

8. 8

   Remove it from the water and add it into the gravy. Cover the lid and turn off the heat. Rest for 3-4 minutes before serving. Open the lid and serve with Idiyappam, chapathi, appam or parotta.