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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 1 vote
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Side dishes
Cuisine Indian
Servings 5 servings
Calories 60 kcal

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 Facts
Egg Curry | Egg Curry Recipe | Egg Curry with Coconut
Amount Per Serving (1 g)
Calories 60 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 5g31%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Sodium 16mg1%
Potassium 72mg2%
Carbohydrates 3g1%
Fiber 2g8%
Sugar 1g1%
Protein 1g2%
Vitamin A 237IU5%
Vitamin C 0.2mg0%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword egg curry
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