- Prep Time: 15 mins
- Cook Time: 20 mins
- Serves: 3 – 4
- Boiled eggs – 6
- Onion – 2
- Tomato – 2
- Ginger – 2 inch (Sliced)
- Garlic – 10 pods (Sliced)
- Coriander leaves
- Salt to taste
- Required water
- Turmeric powder – 1/2 tsp
- Chilli powder -3 tsp
- Coriander powder – 1 tsp
- Garam Masala -1/2 tsp
- Asafetida / Hing powder – a pinch
For the seasoning:
- Oil – 1 tbsp
- Mustards – 1 tsp
- Urad dal – 1 tsp
- Cumin seeds – 1 tsp
- Curry leaves – few
- Hard boil the eggs and discard the shell
- Meanwhile, Finely chop Onions and tomatoes
- Heat oil, add mustards, urad dal , cumin seeds and few curry leaves. When it sizzles, add ginger, garlic and finely chopped onions and fry it with little salt till they turn slightly brown.
- Then add spice powders – turmeric powder, chilli powder, coriander powder, garam masala, and little asafetida / Perungayam thool.
- Add little water to prevent the masalas from burning.
- Next add in finely chopped tomato and cook until everything turns into a paste.
- Once the tomatoes are nice and soft add enough water and let it cook for some time.
- Once the entire gravy comes to a boil add in the boiled eggs and let it cook for 5 minutes with lid closed and 5 more minutes without lid.
- If you need it thicker, let boil it in a medium flame for another 10 mins. But keep stirring to avoid burnt
- Garnish with coriander leaves
Delicious Egg Curry is ready.
Serve with chapatti, naan or any Indian Bread, rice varieties, dosa, or you can also use it as a stuffing for chapatti rolls or sandwiches.
- Hard boil the eggs perfectly
- You can also use ginger garlic paste instead of chopped ginger garlic
- Adjust chili powder as you need. Two green chili can also be added
- Consistency of the gravy is up to you and add water accordingly