Egg Curry Recipe | No Coconut Boiled Egg Gravy | Onion Tomato based egg Curry

Today I am sharing a very simple and quick egg gravy recipe made using tomato and onion as the base. I used canned tomato paste as the main ingredient which saves lot of time. You can use freshly ground tomato puree also. Here i have not added any coconut. If you want more gravy, you can also use coconut paste. But adjust the spices accordingly. This is one of my favourite dish as it taste great and saves my time in the morning.

Egg Curry

Recipe Cuisine: Indian | Recipe Category: Kuzhambu

Prep Time: 5 mins | Cooking Time: 20 mins | Serves: 4

Ingredients:

Egg - 4

Onion - 2

Tomato paste - 3 tblspn(or puree of 3 tomatoes)

Green chilli - 3

Ginger garlic paste - 1 tblspn

Chilli powder - 1 tsp

Coriander powder - 2 tblspn

Cumin powder - 1 tsp

Garam masala - 1/2 tsp

Turmeric - 1/4 tsp

Salt - to taste

Mustard seeds - 1 tsp

Curry leaves - a sprig

Oil - 2 tblspn

Method:

Boil the eggs adding little salt, remove its shell and keep aside.

Heat oil in a pan, crackle some mustard seeds and add in slitted green chillies, finely chopped onion and curry leaves. Stir fry till the onions becomes translucent.

Add in ginger garlic paste and sauté till raw smell is gone. Add in coriander powder, chilli powder, garam masala, turmeric and salt to taste. Saute for a minute.

Then add the tomato paste. If adding fresh tomato puree cook till the water evaporates and raw smell of tomato is gone. Then, add the 1 to 2 cups of water.

Make slits in egg lengthwise and add to the gravy. Cook for 5 to 10 minutes and switch off the flame.

Serve with hot rice, chapati, idli or dosa.

Note:

• I have used store bought canned tomato to make the process quicker. You can puree the tomato and use. Make sure to cook the tomato till the raw smell is gone.

Pictorial:

Keep all your ingredients ready

Boil the eggs adding little salt, remove its shell and keep aside.

Heat oil in a pan, crackle some mustard seeds

Add in slitted green chillies

Add finely chopped onion and stir fry till it becomes translucent. Add in ginger garlic paste and saute till raw smell is gone

Add in coriander powder, chilli powder, garam masala, turmeric and salt to taste.

Saute for a minute.

Then, add the tomato paste. If adding fresh tomato puree, cook till the water evaporates and raw smell is gone

Mix well

Add in 1 to 2 cups of water

Cook for 2 minutes

Remove the shells and make slits in the egg lengthwise

and add to the gravy

Cook for 10 to 15 minutes and switch off the flame

Serve hot with white rice, jeera rice, chapati or dosa!