Egg curry in the traditional style with variations to make a very favorite dish.

Servings: 4 | Time To Prepare: 25 Minutes | Submitted By: Chitra Nag


  • 8, Egg
  • 1, Large Onion
  • 0.5, Inch piece Ginger
  • 2, Pods Garlic
  • 2, Tsp Red Chili Powder
  • 1, tsp Turmeric powder
  • 2, Cardamom
  • 0.5, Inch piece Cinnamon
  • 6, Cloves
  • 4, Green Chili
  • To Taste Salt
  • 1, Small Tomato
  • 1, tsp Sugar
  • 2, Bay Leaf
  • 0.5, Tsp Cumin Seed Powder
  • 0.5, Tsp (powder) Coriander Seeds
  • 1, Tbsp Ghee
  • 4, Tbsp Cooking Oil


  1. Boil the eggs. Remove shells and keep as whole. Cut fine slit at 120 degree apart with a knife on each egg. Add turmeric powder and salt and mix properly.
  2. Chop onion finely. Grate/grind ginger and garlic. Chop the tomato and green chili. Mix red chili powder, cumin seeds powder, coriander powder and turmeric powder with 1/4 cup water.
  3. Heat two tbsp oil in a non-stick pan, add the whole eggs and fry till light brown. Ensure to turn the eggs frequently. Remove the eggs and keep aside.
  4. In the same pan heat one tbsp ghee and two tbsp oil. Add the whole cumin seeds and bay leaf. Fry till splutters.
  5. Add onions. Fry till golden brown. Add ginger and garlic and fry for 2 minutes.
  6. Add the red chili mixture and green chilies. Fry with stirring for three minutes. Add chopped tomato. Fry till oil start coming out.
  7. Grind the cardamom, cinnamon and cloves. Add to the pan. Fry for a minute.
  8. Add the fried eggs. Add two cups of warm water, salt and sugar and bring to boil. Reduce heat and simmer for about ten minutes till gravy thickens.
  9. Serve hot with steamed rice or parathas.


stuti25 (11/9/2004)….very tasty…only i could not get the red color


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