Ingredients
For the Curry Base
- Boiled eggs: 4-6 (peeled)
- Onion: 2 medium, finely chopped
- Tomato: 2 medium, finely chopped
- Green chilies: 2, slit
- Ginger-garlic paste: 1 tablespoon
- Curry leaves: 8-10
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Cumin powder: 1/2 teaspoon
- Garam masala: 1/2 teaspoon
- Salt: To taste
- Oil: 2 tablespoons
- Water: 1 cup (adjust for desired consistency)
- Fresh coriander leaves: For garnish
Instructions
Step 1: Preparing the Egg Masala Gravy
- Heat oil in a deep pan or kadhai. Add curry leaves, green chilies, and sauté for a few seconds.
- Add finely chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until the raw smell fades.
- Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook the mixture until the tomatoes are soft and the oil begins to separate.
- Add water to adjust the consistency of the gravy. Stir well and bring to a simmer.
Step 2: Adding the Eggs
- Make small slits on the boiled eggs to allow the curry to seep inside.
- Gently add the boiled eggs to the simmering gravy.
- Cover and cook for 5-7 minutes, allowing the eggs to absorb the flavors of the curry.
- Sprinkle garam masala and stir gently to coat the eggs with the spices.
Step 3: Garnishing and Serving
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice, chapati, or naan.
“Vijamma’s Egg Masala Curry is a taste of comfort and warmth, where tender eggs soak up the richness of spices, creating a dish that feels like a hug from the inside.”
