Description
A simple Indian egg curry bursting with spices.
Serve with roti or rice for a flavorful meal.
Ingredients
Scale
- 6 Organic Eggs
- 3 Large tomatoes
- 1 Large Onion
- 1 inch sized Ginger
- 3-4 Garlic pods
- 3-4 Fresh curry leaves
- 1 tbsp freshly chopped coriander leaves
- 1 tbsp (15 ml) peanut oil
- 1 tsp sugar
- Salt
- 2 tbsp freshly grated coconut
- 4-5 Dry Red chillies
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1/4 tsp peppercorns
- 1 tbsp tamarind paste
Instructions
- Grind the coconut, red chilies, coriander seeds, cumin seeds, peppercorns, and tamarind paste to a smooth paste using a mortar and pestle, adding a tablespoon of water as needed. Set aside.
- Heat some oil in a wide pan. Add chopped ginger, garlic, and curry leaves; fry until brown.
- Add chopped onions and fry until translucent.
- Add the ground paste to the onions; fry until the raw smell is gone over low heat. Add chopped tomatoes, salt, spices, and sugar; stir.
- Simmer until the gravy releases oil and darkens. Add sliced eggs and mix well.
- Garnish with coriander leaves.
Notes
- For a richer flavor, use ghee instead of peanut oil.
- If you don’t have fresh curry leaves, you can substitute 1 teaspoon of curry powder.
- Leftover curry can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 15
- Cholesterol: 200