Egg Curry | Chettinad Style
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Ingredients

  • 4 red chilies
  • 2 small cinnamon sticks
  • 4 cloves
  • 2 teaspoons each of cumin seeds, coriander seeds and fennel seeds
  • 3 eggs
  • 5 tablespoon oil
  • 1/2 tsp turmeric powder
  • 1 teaspoon mustard seeds
  • 1 cup of shallots
  • 1/2 teaspoon ginger
  • 1 tablespoon garlic
  • 3 green chilies
  • 1 tablespoon chili
  • 2 tablespoon Chettinad Spice Mix
  • 3/4 cup of finely chopped tomatoes
  • 1 1/2 cup of water
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