1. Eggs – 5, hard-boiled (Make slits on the eggs)
2. Oil – 1.5 – 2 tbsp (Coconut oil or vegetable oil)
3. Mustard seeds – 1/2 tsp
4. Dry red chilly – 1
5. Onion – 1 large, chopped
Green chilly – 1, slit
Curry leaves – 1 sprig
6. Turmeric powder – 1/2 tsp
7. Tomato – 2 small, finely chopped or ground in a mixie
8. Masala powder – About 1.5 – 2 tbsp (Recipe below)
9. Salt – To taste
10. Thick coconut milk – 1/4 cup (Optional)
11. Cilantro – 3 tbsp chopped, to garnish
To roast and grind – Masala Powder Recipe
12. Oil – 1/2 tsp
Coriander seeds – 1.5 tbsp
Whole dried red chilies (vattal mulaku) – 2 (This is a spicy curry, add chilies according to your spice tolerance)
13. Poppy seeds (khus khus) – 1 tsp
Fennel seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Cardamom – 2
Cloves – 3
Cinnamon stick – 1/4 inch stick
Whole pepper corns – 1/4 tsp
Dried coconut powder – 2 tbsp (You can use fresh grated coconut instead)
Heat a pan at medium-low or medium heat. Add coriander seeds and dried red chilies. Stir continuously for about 3 minutes until raw smell of coriander seeds are gone and dried red chilies turn crisp. Now add all the remaining ingredients numbered 13. Stir for a minute. Switch off. Set aside to cool. Grind to a fine powder.
1. Heat 1.5 tbsp oil in a heavy-bottomed pan at medium heat. Splutter mustard seeds and fry dry red chilies. Next add finely chopped onion, slit green chilly, few curry leaves and little salt. Saute until onion turns golden.. Add turmeric powder and mix well. Next add the tomato pieces. Saute until it gets mashed up and oil separates.
2. Add ground masala powder(recipe above). Mix everything well and stir for a minute at low heat. Add 1 cup hot water. Cover and cook at medium heat for 5 – 6 minutes until oil floats on top. Add hard-boiled eggs and cook at low heat for 2 minutes. Finally add 1/4 cup thick coconut milk and cook for 1 minute at low heat (adding coconut milk is optional). Switch off. Keep covered until ready to serve. Garnish with chopped cilantro. Serve with idiyappam/ appam/ rice/ chapathis/ porotta etc.
” … Now add all the remaining ingredients numbered 11.”
Did you mean to say 13 rather than 11?
Yeah, its “ingredients numbered 13”. Thanks for pointing out the mistake. I have corrected it 🙂
Beautifully done, who can resist to this wonderful, fingerlicking egg curry..
looks fabulous and droolworth.
Egg curry looks soo tempting and inviting.. Loved this recipe… I’m a new blogger… Do visit my blog.. http://kitchenserenity.blogspot.in/
“well written and presented”, by a great cook..thanks 🙂
outstanding recipe! only thought, which i might try next time is to let the masala fry a bit longer before adding the water – while the final dish turned out great without any “raw” masala smell, I suspect the masala took a lot longer to cook in water, than if I had simple fried it up a bit more in the beginning. all in all, this one’s a keeper!
Thanks a lot for trying this recipe and for your feedback!