Egg and Brinjal with recipe book 1


Serves 4

Preparation and Cooking Time 1 hour


6 hard-boiled Eggs, shelled and cut into halves

3 onions chopped finely

2 tomatoes chopped

¼ kg Brinjals cut into medium size pieces

1 teaspoon ginger garlic paste

1 teaspoon mild chillie powder

½ teaspoon turmeric powder

1 teaspoon spice powder or garam masala powder

½ teaspoon cumin powder

Salt to taste

2 tablespoons oil

1 sprig curry leaves (optional)

Heat oil in a pan and sauté the curry leaves and onions till the onions turn golden brown.

Add the ginger garlic paste, tomatoes and brinjals and fry till the tomatoes are reduced to pulp.

Add the chillie powder, turmeric powder, cumin powder and spice powder and mix well. Add salt and 1 cup of water and cook till the Brinjals are cooked.

Lower heat and gently drop in the hard boiled eggs with the yolk side up. Simmer for a few minutes till the gravy becomes thick.

Serve with Rice, bread or chapattis.

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