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Egg Drop Curry Recipe

Egg Drop Curry Recipe with step by step pictures. This is a simple, light and delicious side dish which fits so well with steamed rice or chapati.
5 from 3 votes
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories: 203kcal

Ingredients

  • 3 tbsp Oil
  • 1 tsp Cumin Seeds / Jeerakam
  • 1 large Onion chopped finely
  • 2 slit Green Chillies
  • 3 medium size Tomatoes pureed
  • 2 tsp Chilli Powder
  • 1 tbsp Coriander Powder
  • 1 tsp Turmeric Powder / Manjal Podi
  • 1 tsp Garam Masala Powder
  • Salt to taste
  • 2 or 4 Eggs
  • ½ tsp Sugar
  • 3 tbsp Coriander leaves finely chopped
  • 1.5 cup to 2 cup Water

Instructions

  • Heat oil in a pan. Add in cumin seeds and let them splatter.
  • Add in onions and chillies cook till golden. Add in the spice powders and salt, cook for few sec.
  • Now add in tomato puree and cook till it is dried and oil separates from it.
  • Add in water and sugar and bring it to a boil.
  • Crack open eggs in the curry. Cover and cook on a low heat for 5 mins.
  • Add in coriander leaves.
  • Serve.

Video

Nutrition

Calories: 203kcal | Carbohydrates: 3g | Protein: 1g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 34mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Vitamin A: 593IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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