Friday, July 27, 2012


 I often use to do egg curry. I will make egg curry in different recipes. This is one of my recipes. Preparation time is not much. It is one of my son's favorites.  We can serve this curry with rice, briyani, dosa, chappathi, naan or poori.


Boiled eggs - 4
Onion - 1 cup (nicely chopped)
Tomato - 1
Green chillies - 4
Ginger garlic paste - 1 tbs
Mustard seeds - 1 tsp
Curry leaves - 4-5 leaves
cilantro - 1/4 cup or less (finely chopped)
Water - 3/4 cup - 1 cup
Salt - as required
Oil - 3 tbs


Instant masala mix in home

Red chilli powder - 1 tsp
coriander powder - 3/4 tsp
Fennel powder - 1/4 tsp
Garam masala powder - 1 tsp 
Turmeric powder - 1/2 tsp
Water - 1/4 cup or less

Note: Add all the above powders in a small vessel and add little water to mix them like batter. Keep it aside


  1.  Add oil into the heated pan and then add mustard seeds.
  2. After it gets split, add curry leaves, green chillies and onion one by one. Fry them for few seconds and add ginger garlic paste and salute it until the onion comes golden and raw smell goes from ginger garlic paste.
  3. Add tomatoes, little salt to help tomatoes to cook soon. After tomatoes gets soften, add instant masala and 3/4 cup water into it. close the pan and cook for 7-8 mins. Add cilantro and again allow them to cook until the gravy comes to semi solid state. 
  4. Finally add the slited boiled eggs into the gravy and mix slightly without breaking eggs. switch off the stove within 1 -2 mins.

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