Saturday, May 19, 2012


  1. Hard boiled eggs- 2 to 3 nos
  2. Onion(sliced finely)-2 large or 3 medium nos
  3. Ginger (chopped)-1 tsp
  4. Garlic (chopped)- 1tsp
  5. Curry leaves-1 sprig
  6. Water-1/4 cup appr ( or as required)
  7. Vinegar- 1/4 tsp(optional)
  8. Oil
  9. Salt - to taste
For masala
  1. Kashmiri chili powder- 1  to 1 1/2  tsp( or according to taste)-see note
  2. Coriander powder-1 1/2tsp
  3. Turmeric powder- 1/2 tsp
  4. Garam masala-1/2 tsp

  • Combine the ingredients for masala with sufficient quantity of water to form a smooth paste.Keep aside.
  • Heat oil in a pan,add onion,ginger,garlic and curry leaves.saute it till onion turns golden brown ,over a medium flame for about 15 to 20 minutes ,stirring in between.(make sure onion is well caramelized, you can add salt while frying the onion to speed up the process.)
  • Reduce the flame to low and add the masala paste,saute for 4 to 5 minutes.
  • Now add  water (and vinegar ,if using)and mix well.Adjust salt level at this point.
  • Now add the sliced eggs,cover the eggs with the gravy,cover and cook for 2 to 3 minutes.
  • Garnish with chopped coriander leaves ,if desired.
  • Serve with idiappam or appam.

Note: Few of the readers have said that the curry is a bit spicy,if you prefer less spicy egg roast ,then use 3/4 to 1 tsp Kashmiri chili powder only.

Other Egg Recipes
Nadan Mutta curry (Kerala Style Egg Curry)
Egg Curry with potato
Egg Curry
Egg Roast with Tomato
Egg Curry with Tomato

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