Quick Egg Curry – Serve hot with Appam, idiyappam, rice or Chapathi!

Egg is an international ingredient, celebrated and served all over the world. A versatile ingredient that can be used in both sweet and savory dishes. A few as an ingredient, and in many dishes as the hero. This egg curry is one versatile recipe that heroes the egg.

Can be served with anything and everything right from the everyday dosas and idlies to even rice and chapathi, or breakfast, lunch and dinner. So without further delay, let us get into this yummy delicious, quick and easy egg curry!

Ingredients:

Eggs – 3 nos boiled

Oil – 3 tbsp

Jeera – 1 tsp

Onion – 3 nos Finely chopped

Curry leaves – 10 nos

Tomato – 1 no Finely chopped

Tomato paste – From 2 tomatoes

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Salt – to taste

Coriander leaves – a handful

The Method:

• In a pan, add 3 tbsp of OIL.
• Once the oil is hot, add 1 tsp of JEERA.
• To that, add 3 nos. of Finely Chopped ONIONS and a few CURRY LEAVES.
• Sauté well, till the onions turn light brown and translucent.
• Add 1no of Finely Chopped TOMATO.
• And the masala products:
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1/4 tsp
• Mix well and cook for a 3-5 minutes. And then add PUREE OF 2nos. TOMATOES.
• Cook till the raw smell is gone. And add 1 cup of WATER.
• Add SALT to taste and bring the curry to a boil.
• Cover and cook for 10 minutes in simmer (low heat).
• Make small slits in the BOILED EGGS and add it to the curry. The slits will allow the eggs to absorb the curry better.

  Note: Alternatively, you can cut the eggs up or even add them as a whole.

• Bring the curry to a boil. Garnish with a handful of Fresh CORIANDER LEAVES.
• Egg curry is ready! Serve hot with Appam, Idiyapppam, rice or roti of your choice!

The Method (with Photos):

• In a pan, add 3 tbsp of OIL.

  

• Once the oil is hot, add 1 tsp of JEERA.
• To that, add 3 nos. of Finely Chopped ONIONS and a few CURRY LEAVES.

  

• Sauté well, till the onions turn light brown and translucent.

  

• Add 1no of Finely Chopped TOMATO.
• And the masala products:
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1/4 tsp

  
  

• Mix well and cook for a 3-5 minutess. And then add PUREE OF 2nos. TOMATOES.

  

• Cook till the raw smell is gone. And add 1 cup of WATER.

  

• Add SALT to taste and bring the curry to a boil.

  

• Cover and cook for 10 minutes in simmer (low heat).
• Make small slits in the BOILED EGGS and add it to the curry. The slits will allow the eggs to absorb the curry better.

  Note: Alternatively, you can cut the eggs up or even add them as a whole.

  

• Bring the curry to a boil. Garnish with a handful of Fresh CORIANDER LEAVES.
• Egg curry is ready! Serve hot with Appam, Idiyapppam, rice or roti of your choice!

  

This is one of my go to recipes for a weekday meal. Healthy, quick and delicious side dish that goes with everything we south Indians make. Do give this recipe a try and don’t forget to let us know your feedback in the comments section below. Happy cooking J