When I say Egg curry, there is only one standard egg curry that I could think of. Though that egg curry is tasty, I wanted to try some other style of egg curries. Once I had bought parampara’s egg curry packet and I really liked it. So this time, when I planned to make egg curry, I thought of trying something similar to Parampara’s egg curry or more like a Naadan Mutta curry.
What I liked most in this egg curry is the fact that you could have a lot of gravy that is more than sufficient for Porotta, Idiyappam, Appam or Chappati. With my regular egg curry, usually I struggle with quantity of gravy. We really enjoyed this egg curry with chappati. Gave some of it to our friends too and I was happy when they said that they enjoyed it too 🙂
Note: Cup used for measurement is US measurement cup, 1 cup = 237 ml
Egg – 4 nos
Onion – 2 nos medium sized, chopped
Tomato – 1 no large sized
Mustard seeds – 1/4 tsp
Dry red chilli – 2 nos
Curry leaves – 2 sprigs
Coriander leaves – 4-5 strands
Oil – 3 tbsp
Salt – to taste(apprx. 1/2 tsp)
To grind :-
Shallots – 5-6 nos
Ginger – 1/2 inch piece
Garlic – 5-6 pods
Green chilli – 2 nos
Red chilli powder – 1/4 tsp
Coriander powder – 1 tbsp
Chicken masala(Eastern/Nirapara brand preferred) – 1 tsp
Garam masala – 1/4 tsp
1. Boil eggs and cut into halves. Keep aside.
2. Grind all the ingredients mentioned under ‘To grind’ section into a smooth paste and keep aside.
3. Heat oil in a pan. Put mustard seeds in it and let it splutter. Then add broken dry red chilli and curry leaves. Saute till it splutters or starts to turn brown.
4. Add chopped onion and salt to it. Saute till onion turns light brown.
5. Then add chopped tomato and let it cook well in medium flame. Oil should start to separate.
6. Add the ground paste and saute well. Let it cook in medium-low flame.
7. The spices need to cook well. Once the spices are cooked, the oil will start to separate. You can sprinkle some water if the spices seem to stick to the pan or burn.
8. Once it becomes a thick paste, add water and let it boil till it becomes thick gravy.
Note: I added 2.5 cups of water.
9. Then add the boiled eggs into the gravy and let it cook for 3-4 mins.
10. Remove from flame and garnish with chopped coriander leaves.
Serve with chappati, idiyappam, appam or plain rice.