Egg Curry Recipe
Egg Curry Recipe with step by step pictures. This is a deliciously rich onion tomato gravy and it is perfect with some rice or paratha.
Ingredients
- For Masala:
- 1 teaspoon Oil
- 1 teaspoon Fennel Seeds / Saunf / Sombu
- 1 teaspoon Whole Pepper
- 1 teaspoon Cumin Seeds / Jeerakam
- 1 tablespoon Ginger chopped
- 1 tablespoon Garlic chopped
- 1 large sliced thinly Onion
- ½ cup grated Coconut
- 1 teaspoon Chilli Powder
- For Gravy:
- 4 hard boiled and peeled Eggs
- 2 tablespoon Oil
- 1 Bay Leaf
- 2 cm piece Cinnamon / Patta
- 2 large chopped finely Tomato
- 2 slit Green Chillies
- 1 teaspoon Chilli Powder
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Turmeric Powder / Manjal Podi
- Salt to taste
- Water as needed
- Coriander leaves a handful finely chopped
Instructions
- Heat 1 teaspoon oil in a kadai. Add in fennel, cumin and pepper. Fry for a min.
- Add in ginger and garlic. Fry for a min.
- Now add in onions and saute this till golden.
- Add in coconut and fry till light golden. Now take it in blender, add some chilli powder and make it into a smooth paste.
- Heat 2 tblspn oil in a kadai. Add in bay leaf and cinnamon. Fry for a min.
- Add in tomatoes and green chillies. Saute till the tomatoes turn mushy,
- Now add in the spice powders and mix well. Add in the coconut masala, and cook till oil separates.
- Now pour in some water and salt. Mix well.
- Add in eggs and simmer till oil floats on top.
- Add in coriander leaves and mix well.
Video
Nutrition
Nutrition Facts
Egg Curry Recipe
Serving Size
1 g
Amount per Serving
Calories
149
% Daily Value*
Fat
15
g
23
%
Saturated Fat
7
g
44
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Sodium
21
mg
1
%
Potassium
100
mg
3
%
Carbohydrates
4
g
1
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
304
IU
6
%
Vitamin C
1
mg
1
%
Calcium
15
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.