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Egg Mushroom Curry

There are some days when all you want to do is run away from the kitchen. Today was one such day. But I had to cook something quickly for lunch. So this one pot dish was easy to make. Yes, it does require grinding. But trust me it's very simple!.


  • 1 packet. button Mushrooms chopped

  • 4 hard boiled Eggs, shells removed

  • 1 boiled Potato, peeled and chopped.

  • 1 Onion, sliced

  • 4 tbsps Oil

  • 1 tsp Mustard

  • A pinch of hing

  • 1/2 tsp Turmeric powder

  • 1 tsp Ginger Garlic paste

  • 1 cup Coconut milk

  • 2-3 tbsp. Lime juice according to taste (optional)

  • Salt to taste

Grind to a Paste:

  • 8 dried Red Chillies

  • 1" piece of ginger

  • 4 flakes of garlic


- Grind red chillies, fresh ginger and garlic to a smooth paste with a little water and set aside.

- Heat the oil in a pan and splutter Mustard seeds, add hing to it.

- Add onions and sauté till they turn soft and light brown.

- Add in the eggs and turmeric powder and sauté till the skin browns a bit.

- Remove the eggs and set aside on a plate.

- Add Mushrooms and sauté. Water will begin to release from the mushrooms.

- At this point add ginger garlic paste and stir till the raw smell disappears.

- Now add the chopped boiled potato and mix well.

- Time to add in the red masala paste and fry till it changes colour a bit and the raw smell goes away.

- Now cut the eggs into halves and drop them into this masala.

- Add the coconut milk and mix well.

- Pour half cup of water and bring the gravy to a rolling boil.

- Add salt to taste.You may squeeze some lime juice and mix it in. But it's entirely optional.

- Garnish with coriander leaves and we're ready!

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