Sunday, September 25, 2011


This is a very simple egg curry which can go with rice & rotis too.My focus for the day was to make something that could be used for lunch and carry forward the left overs for rotis at dinner.The spice & salt could be adjusted to of the ingredients, am sure  are all at hand in every kitchen :)And this is how it looks when done and truly tastes good as well.

4 Eggs boiled and sliced into two
3 medium sized onions sliced
2 medium sized tomatoes sliced
2 green chillies slit lengthwise
A few curry leaves
1 tbsp ginger garlic paste
1 tsp turmeric powder
2 tsps red chilly powder
3 tbsps coriander powder
Half a tsp garam masala powder

Salt to taste
4 Tbsps oil
A pinch of saunf ( fennel seeds)
1 Cup of chicken stock
1 tbsp Coriander leaves chopped 

Step 1: Heat oil , add saunf, while it splutters, add curry leaves, green chilly and onions , saute gently til onions turn pale.
now add ginger garlic paste and fry well on medium heat until the onions starts to turn brown.
Step 2:  Add sliced tomatoes and fry well. Add turmeric,chilly ,coriander & garam masala powders to this.
keep stirring till the onions and tomatoes fry really really well and the oil starts showing at the sides of the pan.
Step 3: Add chicken stock, add salt as appropriate. Let it simmer.The curry should now have the deep brown color. Add sliced eggs & chopped coriander leaves.
If ever, the gravy is thick , add hot water to dilute it or even adding coconut milk to it would be nice.


  1. Vidhya..egg curry is one of my fav..Adding fennel and chicken stock sounds good. Will give it a try soon.
    That's an amazing cake you made. Too good and perfect. Do see my comment.
    And thanks dear for trying koottu curry. It feels great to hear you liked it.Its my mom's classic curry.

  2. lovely thick curry...I like this kind of egg check out the ongoing events and participate in this month long celebration:)
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