Egg Curry
A flavorful and tangy South Indian-style egg curry with roasted eggs, perfect for lunch or dinner.
35m4Servings
Nutrition
377kcal
19gProtein
21gCarbs
25gFat
Ingredients
ROASTED EGGS
Egg
10 pieces
Oil
1 tsp
Turmeric Powder
½ tsp
Red Chilli Powder
1 tsp
Black Pepper Powder
1 tsp
Salt
To taste
1 tsp
EGG CURRY
Oil
3 tbsp
Mustard Seeds
½ tsp
Cumin Seeds
1 tsp
Onion
3 pieces
Green Chilli
4 pieces
Ginger Garlic Paste
2 tsp
Tomato Puree
from 3 tomatoes
1 cup
Red Chilli Powder
1 tsp
Coriander Powder
1½ tsp
Salt
To taste
1 tsp
Pepper Powder
2 tsp
Water
1 cup
Curry Leaves
A few leaves
1 pinch
Coriander Leaves
A few leaves
1 pinch
Instructions
1Prepare Roasted Eggs5m
5mBoil Eggs
Boil the eggs until hard-boiled. Peel them and cut each egg in half.
Prepare Roasting Pan
Heat 1 tsp of oil in a wide, flat pan over low heat. Add turmeric powder, red chilli powder, black pepper powder, and salt.
Roast Eggs
Mix the spices well and sauté for 10 seconds. Place the egg halves cut-side down and roast for 2-3 minutes per side until lightly browned.
Set Aside
Remove the roasted eggs from the pan and set them aside.
2Make the Curry Base
20m
20mHeat Oil
Heat 3 tbsp of oil in a wide kadai or pan over medium heat.
Temper Spices
Add mustard seeds and cumin seeds. Sauté until the mustard seeds start splattering.
Sauté Onions
Add the onions and sauté until they turn golden brown.
Add Aromatics
Add green chillies and ginger garlic paste. Sauté until the raw smell disappears.
Cook Tomato Puree
Add the tomato puree and sauté until the moisture evaporates and the gravy thickens.
Add Ground Spices
Stir in red chilli powder, coriander powder, pepper powder, and salt. Mix well.
Simmer Gravy
Add 1 cup of water, mix well, and let the gravy simmer for 5 minutes.
3Combine and Finish
5m
5mAdd Roasted Eggs
Gently place the roasted egg halves into the simmering gravy.
Cook Together
Allow the eggs to cook in the gravy for 5 minutes, absorbing the flavors.
Garnish and Serve
Stir in fresh curry leaves and coriander leaves. Turn off the stove. Serve hot.
Tips
For a tangier curry, you can add a splash of tamarind extract along with the water.
Adjust the amount of green chilies and red chili powder to control the spice level.
The roasted eggs add a unique texture and flavor; ensure they are lightly browned but not burnt.