Egg curry



  1. Boiled eggs – 6
  2. Oil – 1 1/2 tbsp.
  3. Onion chopped – 4 medium
  4. green chilies split – 2
  5. tomato sauce – 1 tsp ( optional)
  6. coconut milk powder – 2 tbsp ( you may use fresh coconut milk of half coconut)
  7. Chili powder -½ tsp
  8. Coriander powder – 1 tsp
  9. Turmeric powder – ¼ tsp
  10. Meat masala powder – ½ tsp or ¼ tsp garam malsala powder
  11. Few curry leaves
  12. Salt as needed
  13. water


Boiling eggs-

  1. Add eggs to a pot along with enough water to immerse them. Bring them to boil on a medium flame. Keep for 15 minutes to boil. Switch off the stove. Keep eggs in cold water for 10 minutes, remove the shells and discard. With a knife cut the egg length wise and keep them aside.

Making egg curry

  1. Soak powdered ingredients 7, 8 9 & 10 in ¼ cup water, keep aside.
  2. Mix coconut milk powder in a cup of hot water, make thick milk. Keep aside.
  3. Heat oil in a pan and add chopped onions, green chili, curry leaves and salt till the onions become golden brown.
  4. Add soaked ingredients 7 – 10 into the pan, sauté for a minute till the raw smell leaves
  5. Add ½ cup water, 1 tsp of tomato sauce , boil again in low flame, till the onions become soft and gravy thickens to almost a semi dry paste.
  6. Again add 3/4 cup of water to the paste, let it boil, add egg pieces slowly. Boil for a minute, simmer the fire add coconut milk, adjust the taste of salt, off the fire.

Transfer the curry to a serving bowl, garnish with a few fresh curry leaves. Serve with roti, rice, puttu, appam.


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