Egg Curry

Egg Curry

It was Sunday. We are vegetarians with an exception for eggs. And I was in a mood to cook eggs. This is a very simple version of egg curry with onion and tomato gravy. But the spices added in the curry give a superb taste. It brings out the exotic flavour and can be made spicy as well according to one's taste buds. Now for a look at the recipe.


Preparation time : 15 - 20 minutes
Cooking time : 30 minutes
Serves - 3 adults


 Ingredients :


Eggs - 4

Onions - 3 big

Tomatoes - 2 big

Green chillies - 3

Ginger garlic paste - 1 tsp

Mustard seeds - 1/2 tsp

Jeera - 1 tsp

Curry leaf powder - 1 tsp

Dried pudina powder - 1 tsp

Garam masala powder - 1/2 tsp

Kasturi methi powder - 1/2 tsp

Oil for curry - 2 tbsp

Oil for frying eggs - 1 tsp

Curry powder - 1 tsp

Turmeric powder - 1 tsp

Coriander leaves - for garnish

Salt - to taste


Method :


 Boil the eggs.

While the eggs are boiling, chop onion and tomato finely. Slit green chillies. Get ginger garlic paste ready as shown in the picture below.

Heat oil in a pan. Add mustard and jeera.

Once they splutter, add onion, green chillies and ginger garlic paste.

Fry for a minute and add curry powder and dried mint leaves ( pudina powder).

While this is getting fried, peel the eggs. Fry until the onions turn pink stirring frequently for even cooking. Add turmeric powder.

Add tomatoes and mix well.

Add curry powder and garam masala powder.

Mix well and cook until tomatoes become mushy.

Add one cup of water and bring it to boil.

Meanwhile take another pan and add oil and fry the eggs until golden.

When the tomato onion mixture is boiling add the eggs and kasturi methi. Cook until you get the desired consistency. 

Garnish with coriander and serve hot with plain rice or rotis.