Egg curry or egg masala is a yummy and easy side dish that goes well with rice, idli, dosa, chapathi, naan, roti, even with jeera rice and chicken biriyani or vegetable biriyani. Egg curry is a healthy dish and you can prepare it in 30 minutes or less. It will also go well with white rice. It is made with boiled eggs onion, tomato, and other Indian spice powders, along with coconut paste.
- 5 Hard-boiled Eggs
- 2 tsp Oil
- 1 tsp Chilli powder
- 1/4 tsp Turmeric powder
- Salt as needed
- 3 tsp Oil
- 3 Cardamoms
- 3 Cloves
- 1 piece Cinnamon
- 1 Onion
- 1 tsp Ginger& Garlic paste
- 2 Green chilis
- Few Coriander leaves
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Garam Masala
- 1.5 tsp Chilli powder
- 1 tsp Red chilli powder
- 2 Tomatoes
- 1/4 cup Grated coconut
- Salt as needed
-
Boil and peel the eggs and keep them aside. In a pan heat 2 tsp of oil and add 1 tsp chilli powder, 1/4 turmeric powder and needed salt.
-
Combine everything well and add 5 boiled eggs (cut into half).
-
Cook for 1-2 minutes on each side and keep it aside.
-
In another pan, heat 3 tsp of oil and add 3 cardamoms, 3 cloves, and a small piece of cinnamon.
-
Add 1 finely chopped onion and saute for a minute.
-
Add 1 tsp of ginger and garlic paste, 2 green chilis and a few chopped coriander leaves, cook till raw smell leaves off.
-
Now add needed salt, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp garam masala, 1.5 tsp chilli powder, 1 tsp red chilli powder, combine everything well.
-
Add 2 finely chopped tomatoes and cook till the tomatoes become soft.
-
Add little water and cook till the oil separates.
-
In a mixer jar, add 1/4 cup coconut and little water and make it as a fine paste, add the coconut paste and mix well.
-
Cook for 2-3 minutes and add eggs.
-
Cook covered for a minute, and flip the eggs.
-
Finally, cook for a minute and serve hot with rice or roti.