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.
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Servings: 4 servings
Calories: 149kcal
Ingredients
- For Masala:
- 1 tsp Oil
- 1 tsp Fennel Seeds / Saunf / Sombu
- 1 tsp Whole Pepper
- 1 tsp Cumin Seeds / Jeerakam
- 1 tbsp Ginger chopped
- 1 tbsp Garlic chopped
- 1 large sliced thinly Onion
- ½ cup grated Coconut
- 1 tsp Chilli Powder
- For Gravy:
- 4 hard boiled and peeled Eggs
- 2 tbsp Oil
- 1 Bay Leaf
- 2 cm piece Cinnamon / Patta
- 2 large chopped finely Tomato
- 2 slit Green Chillies
- 1 tsp Chilli Powder
- 1 tsp Garam Masala Powder
- ½ tsp Turmeric Powder / Manjal Podi
- Salt to taste
- Water as needed
- Coriander leaves a handful finely chopped
Instructions
- Heat 1 tsp 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
Serving: 1g | Calories: 149kcal | Carbohydrates: 4g | Protein: 1g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 21mg | Potassium: 100mg | Fiber: 2g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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