Egg Curry

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This is not a very spicy dish. Goes well with appam, bread or chapathis.

Preparation time: 35 minutes | Difficulty Level: Easy


    • Egg – 5
    • Onion (chopped) – 2
    • Tomato (chopped) – 1
    • Potato – 2 medium sized
    • Mustard seeds – 1 teaspoon
    • Turmeric – a pinch
    • Kashmiri chilly powder – ½ tablespoon
    • Coriander powder – 2 tablespoons
    • Garam masala – ½ teaspoon
    • Garlic (chopped) – 4 pods
    • Ginger (chopped) – ½ inch piece
    • Green chilly (slit) – 3
    • Curry leaves – 2 stem
    • Thick coconut milk – 1 cup
    • Salt – As needed
    • Oil – As needed
How To
  • Hard boil eggs and remove the shell. Cut into two and keep aside.
  • Cook the potatoes, peel off the skin. Slice into cubes and keep aside. We will add these once the gravy is getting ready.
  • Heat oil in a pan. Splutter mustard seeds. Add chopped garlic, ginger, and green chillies. Stir for 2-3 minutes. Add curry leaves and stir.
  • Add the chopped onions and add little bit of number. Saute till it starts tuning brown.
  • Add turmeric powder, chilly powder, coriander powder and garam masala.Stir fry for 3-4 minutes.
  • Add chopped tomatoes and cooked potatoes. Add water for gravy. Mix well and allow it to boil.
  • Adjust the gravy consistency and add the boiled eggs. Taste it and add salt if needed.
  • Add coconut milk. Stir slowly allowing it to blend in slowly. Take off the flame when it starts to boil.
  • Serve hot with bread, Appam or roti.

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