Egg Curry

A quick and easy curry with all the goodness of eggs
Ingredients - Serves 4
  • 4 eggs
  • 2 medium-sized (or 400 g) onions, finely sliced
  • 300 g tomatoes, chopped
  • 3-4 green chillies, slit lengthwise (adjust based on your spice/heat tolerance)
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp turmeric powder
  • ½ tsp red chilli powder
  • 6-8 curry leaves, optional
  • ½ cup water
  • Salt, to taste
  • fresh coriander, chopped, optional
  1. To hard-boil the eggs
    1. Place the eggs in a pot of water. There should be about an inch of water above the eggs. Place the pot on high heat
    2. When the water starts to boil, take the pot off the stove, cover and leave it alone for 12 minutes
    3. Drain the hot water, run cold water over the eggs and set aside to cool
    4. Peel off the shell and cut the boiled egg into halves. Set aside
  2. Meanwhile, make the gravy
    1. Heat the oil in a large saucepan. Add the mustard seeds and curry leaves and fry till the seeds splutter
    2. Add green chillies and onions and fry till the onions are soft and translucent
    3. Add the tomatoes, turmeric and red chilli powder and cook till the tomatoes are soft and mushy
    4. Add ½ cup of water and cook for a further 2 minutes
    5. Add the halved eggs, cover and cook for 2 minutes on low-medium heat.
    6. Garnish with fresh coriander and serve hot with plain rice or chapati
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