Add the incredible flavours of South India to your table with this delicious Egg Curry. Simple spices and ingredients make it absolutely satisfying and comforting.
Making this egg curry is not difficult at all. In fact, the only thing you really require is patience! That's because, the masala takes time to cook. The onions need time to reach the right texture and then the gravy needs time to get to the perfect consistency.
Slow cooking it in a clay pot is ideal to get the most mouth-watering flavour and aroma, but even preparing it in a regular pan or pot is ok as long as you do it on a low flame and give it time to cook and come together. I cannot emphasize enough how important this is to enhance all the flavours of this dish.
Another thin I discovered by cooking this dish so many times, it tastes even better the next day! So if you're planning to have this as a part of the weekly menu or for a get-together, I suggest you make it a day or two before. Trust me, you won't regret it!
Find the link to the demo video for this recipe here: @spicyeggcurry
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Ingredients:5 boiled eggs
5 small green chillies, chopped
4 medium onions, sliced
1 sprig of curry leaves
1 1/2 tbsp ginger & garlic, chopped
3 tsp red chilli powder
1 tbsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp sesame seeds
50 ml tamarind juice
1 tsp sugar
1 to 2 tbsp coconut oil
3 tbsp coconut oil
Salt to taste
Freshly chopped coriander to garnish
Method:
Heat the oil in a clay pot or pan on medium heat.
Add the fenugreek seeds, mustard seeds and cumin seeds.
Once the mustard seeds splutter, toss in the green chillies, ginger, garlic, curry leaves and stir for a few seconds.
Add the onions and combine well.
Keep cooking the onions while stirring in between.
When the onions turn brown add the chilli powder, turmeric powder, coriander powder, cumin powder and sesame seeds.
Saute for a minute or two.
Pour in the tamarind juice, combine well.
Bring it to a boil.
Add the salt and sugar and combine well.
Reduce the heat, cover and simmer for 10 minutes.
The gravy should have reduced and thickened.
Add the boiled eggs, combine well and cook for about 3 to 5 minutes.
Garnish with freshly chopped coriander.
It tastes best with parathas (flatbread) and rice. You can even enjoy with string hoppers, chapattis, hoppers (aapam), etc.
PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!
XOXO, Jovanka
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