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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.
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from
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Prep Time:
10
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
55
minutes
minutes
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
Serving:
1
g
|
Calories:
60
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.3
g
|
Sodium:
16
mg
|
Potassium:
72
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
237
IU
|
Vitamin C:
0.2
mg
|
Calcium:
6
mg
|
Iron:
1
mg
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