Egg curry is a satisfying dinner option when I visit the kitchen late in the evening and am not in mood for a take out. I find this recipe to be quite effortless yet delicious. Tamarind and coconut are the life of egg curries. You can make it a little spicy if you want – add some whole green chilies or a pinch of garam masala at the end, or some whole dried red chilies with the curry leaves. Egg curry goes best with white rice.
3 tbsp oil
1/2 tsp mustard seeds
5-6 curry leaves
1 onion, chopped
3 medium tomatoes, pureed
1 tsp ginger-garlic paste
2 tsp red chili powder
1 tsp coriander powder
Pinch of turmeric powder
2 tbsp tamarind pulp
1 tbsp shredded coconut
4 hard boiled eggs
- Heat oil and add mustard seeds. When they start to splutter, add the curry leaves and the onions. Saute for about 5 minutes. The onions should become slightly translucent.
- Add the ginger-garlic paste and the spices. Fry it for about a minute. Pour in the pureed tomatoes. Mix well and cook covered for about 15 minutes on medium flame. Add in a spoon of water if needed.
- Add the tamarind pulp and coconut. Give it a good stir to mix the curry well. If its too thick, add a few tablespoons of water.
- Place the eggs in the curry and let it simmer for about 10 minutes. You can slice the eggs open and place it in the curry if you like.
Categories: Chicken Recipes, Indian Recipes, Vegetarian Recipes