Egg Curry

Preparation Time: 5 – 10 minutes

Cooking Time: 10 – 15 Minutes

Servings: 2 persons

Main Ingredients: Egg

Cuisine: Indian

Course / Category: Non – Vegetarian

Tags: Curry



Egg: 2 numbers

Onion: 1 big

Tomato: 2 small

Green Chilly: 1 number

Ginger: 1 teaspoon (crushed)

Garlic: 1 teaspoon (crushed)

Cumin seeds: ½ teaspoon (powdered)

Coriander Powder: 1 ½ tablespoon

Kashmiri Chilly powder: ½ tablespoon

Turmeric: ½ teaspoon

Mustard: ½ teaspoon

Oil: 2 tablespoon

Salt: as required


Boil eggs. Finely chop onion, green chilly.

Heat oil in a pan, add mustard.

When it splutters add onion, green chilly, ginger, garlic & sauté well.

When onions are transparent add chopped tomatoes to it & sauté well.

Add coriander, kashmiri chilly, turmeric, salt & sauté well till raw smell goes.

Add 1 and 1/2 glass of water to it & keep for cooking.

When one boil comes add cumin powder to it. Cook until the gravy is semi thick.

Add boiled eggs to it & cook for 5 minutes on low flame.

Then serve with chappati / naan / rice / Kerala Porota etc.



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