Egg Curry

Egg Curry

Egg curry ranks high on my list of comfort foods. It is my go-to dish when I want a non-vegetarian meal but don’t have any fish in the house. Since eggs are usually a staple in the pantry, it is also convenient to cook.

Boiled eggs cooked in a spicy onion-tomato gravy. The sweetness from onion and tomatoes blends exotically with the Garam masala and spice powders. The more the onions were, the tastier the dish turns out. A wonderful mix of sweetness and spiciness leaves through the tongue at every spoonful of rice and curry.

Egg is a versatile cooking ingredient. Many people who do not eat meat or chicken, eat eggs. I call it easiest curry and everyone’s favorite. Non-Vegetarian lovers adore it and eggetarian or vegetarians like it too. There are several different styles for making egg curry, different regions of India cook it differently. This recipe is South Indian or say Kerala as origin. Egg curry is a family favorite too, as you can make it as mild as you like or as ‘hot’ as you like by adjusting the spices to suit your needs. Personally, I like it hot!

Try this recipe and your family will fall in love with it.

Ingredients

  • Egg (Hard-Boiled) 3 Nos.
  • Ginger and Garlic (Crushed) 1 Teaspoon each
  • Onion (Big) 2 Nos. Sliced
  • Green Chilly 3 Slit.
  • Tomato 1 Nos. (Small Chopped)
  • Turmeric Powder 1/4 Teaspoon
  • Chilly Powder 1 Tablespoon
  • Corriander Powder 1/2 Tablespoon
  • Garam Masala Powder 1/2 Teaspoon
  • Coconut Milk (Thick) 1/4 Cup (Optional)
  • Coconut Oil, Curry Leaves, Salt and Water as required

Directions

  1. Heat up your Kadai with Coconut Oil; Splutter Curry Leaves
  2. Add crushed Ginger and Garlic, Saute for few minutes till the raw smell goes.
  3. Add Onions and Salt; and saute till it become transparant; Add Green chilly and Tomato
  4. Saute till the Tomato become mashed;
  5. Keep the flame low and add all the powders and saute for a minute
  6. Add enough water and cook till you get the desired consistency
  7. Add Eggs and Curry leaves, Boil 2-3 Minutes to get the flavor of garvy abosrbed to the eggs.
  8. Add Cocount Milk in to this, cook for one more minute (Optional)
  9. Turn off the fire and keep the lid closed for about 15 minutes.
  10. Serve hot with Iddiyappam, Appam, Pathri or Puttu..

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