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Egg Curry | Egg Curry Recipe | Egg Curry with Coconut

Egg Curry Recipe with step by step pictures. This is a comforting and flavorful dish of boiled eggs cooked in spicy onion tomato gravy.
3 from 2 votes
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 5 servings
Calories: 60kcal

Ingredients

  • 5 Hard Boiled and peeled Eggs
  • 1 tbsp + 2 tbsp Oil
  • 2 tsp Fennel Seeds / Sombu / Saunf
  • 4 cm piece Cinnamon / Pattai
  • 2 large chopped roughly Onion
  • 2 large chopped roughly Tomatoes
  • 1 tblspn Ginger Garlic Paste
  • 2 tsp Chilli Powder
  • 2 tblspn Coriander Powder / Malli Podi
  • 1 tsp Turmeric Powder
  • ½ cup grated Coconut
  • to taste Salt
  • a handful finely chopped Coriander Leaves

Instructions

  • Heat 1 tblspn oil in a pan, add in fennel seeds and cinnamon. Let it sizzle for a min.
  • Add in onions and salt. Saute till it turns little dark.
  • Now add in ginger garlic paste and saute for a min.
  • Add in tomatoes and mix well. Cover and cook on a low heat till it gets mushy.
  • Add in coconut and saute for 5 mins or so till the mix is done. Cool this down a little.
  • Now take the masala in a blender and make it into a fine puree. Add water if needed.
  • Heat 2 tblspn oil in the same pan, add the masala in along with all spice powders.
  • Cook this till oil separates from the mix.
  • Pour in water. Add in eggs and cover and simmer till oil floats on top.
  • Add in coriander leaves and mix well.
  • Serve with roti or rice.

Nutrition

Serving: 1g | Calories: 60kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 16mg | Potassium: 72mg | Fiber: 2g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 1mg
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