Egg Curry
Sel roti is a traditional Nepali fried rice dough, resembling a thin, sweet doughnut. It’s made from rice flour, and is often served during festivals like Dashain and Tihar.
30min
Easy
Not spicy
Ingredients
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Preparation
Boil the eggs.
Chop the onions, the coriander leaves and the tomatoes.
Finely chop the garlic clove and the ginger.
Heat the butter (or ghee) in a pan. Fry the eggs until golden brown. Then remove them.
Heat the sunflower oil with the bay leaves and the cumin seeds.
When it's hot and the cumin seeds begin to crackle, add the ginger and the garlic.
When the garlic begins to brown, add the onions.
When they are transparent, add the tomatoes.
After 3 minutes, add all the spices: the garam masala powder, the red chili powder, the turmeric powder, the coriander powder, and the salt. Mix well.
Pour in the water and cook until the curry thickens.
Add the hard-boiled eggs and the fresh cream, mix and simmer for another 2 minutes.
Bring the curried eggs to a boil. Garnish with coriander leaves.
Ready! Enjoy! Eat the egg curry with rice or roti.
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