The recipe shared here uses basic ingredients and are mostly pantry staples. It is simple, quick to make, tastes hot, spicy and delicious. Each region has their own way of making egg curry. Potatoes, drumsticks, coconut milk, fresh coconut and yogurt are some of the taste enhancers to make curries used based on the region. In most recipes, the basic ingredients like onions, tomatoes and spices remain the same. The key ingredients used in a South Indian curry are curry leaves, garlic and some times coconut milk or coconut. Since I did not have coconut I used cashews here. If you have fresh coconut you can use it or add some coconut milk.

Preparation

  1. If you are a new cook and don’t know how to boil eggs, here are the steps. Wash and place the eggs in a pot, half filled with water. The water should be little more than to cover them. Boil the eggs on a medium heat until the water comes to a rolling boil. Continue to cook for another 3 to 4 mins until you see cracks over the shells. Turn off the stove. Allow the water to cool down. Drain and add fresh water to the pot. Peel the boiled eggs and make few gashes over each egg. Keep these aside.
  2. While the eggs boil, chop onions very finely. Set aside.
  3. Heat a pan with oil.
  4. When the oil is hot enough, add cumin. Allow it to splutter and add curry leaves or mint.
  5. Add onions and chilies. Saute well till they turn golden.
  6. This step is optional. If you are okay with chunky masala then just use chopped tomatoes. While the onions fry, add tomatoes and cashews to a blender jar. You can also substitute cashews with fresh coconut or just skip them. Make a smooth puree. Keep this aside.
  7. When the onions turn golden, add ginger garlic paste.
  8. Saute well till the raw smell goes away.
  9. Add the tomato cashew puree.
  10. Saute well for about 3 to 4 mins. The onion tomato mixture blends well.

How to make South Indian egg curry

  1. Add chili powder, salt, turmeric, garam masala and coriander powder.
  2. Fry all these till the raw smell goes away. The mixture comes together as well at this stage.
  3. Add eggs and saute for 2 mins. Be gentle and don’t break the eggs. You can also move the masala aside and add little oil to the pan. Fry the eggs until golden.
  4. Pour water just enough to make a gravy. I used about 3/4 to 1 cup.
  5. Do not add too much water as the gravy can turn runny.
  6. Cover and cook until the gravy turns thick. Check salt and add more if needed.
  7. When the curry is done, you will see the gravy turns thick with traces of oil over it. If you wish to add coconut milk, pour it now. Give a quick stir and turn off. Do not over cook as eggs turn hard. Garnish with coriander leaves. Serve egg curry with rice, roti or chapathi.

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