Curry, Egg

Egg curry


Boiled eggs 2 cut in half

1/4 cup onion

2 medium tomatoes

4 green chillies

1/2 tsp ginger garlic paste

6-8 sprigs of coriander leaves chopped

1 cardamon

1 clove

1/2 tsp jeera

1 tsp chilli powder

1/4 tsp turmeric

Salt to taste

1 tsp coconut powder

1/4 tsp coriander powder

1/3 cup water

4-5 tsp oil

Egg curry
Egg curry


  • Heat the oil.
  • Fry the eggs for a minute.
  • Remove the eggs.
  • Add jeera, cardamon and clove.
  • After they brown up a little, add onions and chillies.
  • Fry until onion becomes translucent, and add ginger garlic paste.
  • Fry for few seconds, add turmeric and tomatoes.
  • Keep the lid on and fry the tomatoes until they disintegrate.
  • Add chilli powder, coriander powder and salt.
  • Fry for a minute and add water.
  • Bring it to a boil and add coconut powder.
  • Mix everything once and add eggs.
  • Simmer for about 10 minutes.
  • Garnish with coriander leaves and enjoy.

We had ours with hot rice. It was nice and tangy.

2 thoughts on “Egg curry”

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