Tangy Egg Curry

If you happen to eat eggs, they turn into a saviour on weekdays when you are too tired to cook. It is indeed a matter of personal choices on what to eat and what not; yet, I believe there is nothing like a tummy-filling dish that’s easiest to cook, unless of course your mumma is the one to cook!

Coming back to eggs, I tried making the tangier version of the commonly adored anda curry or Egg curry and my accidental experiment turned great! Well this is not as fast as the 10 minute meal called omellete, but surely worth a try! Willing to share the same and hence the post!


Total cooking time = 40-45mins


Eggs – 2
Onion – 1 small sized
Tomatoes – 2 med. sized
Ginger paste – 1/2 tbsp
Garlic paste – 1/2 tbsp
Green Chillies – 1
Oil – 3 tbsp
Black Cardamom – 1
Cumin seeds
Peppercons – 3-4
Asefoteida (heeng) – 1/4 tso
Red chilli powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Coriander powder –
Garam Masala – 1 tsp
Chat masala – 1 tsp


Keep the eggs to boil in a saucepan on a medium flame. In around 20-25mins, the eggs should be done.

Crush the onion and chilli in a chutney maker. Add the juice of half a lemon in the paste, mix well and keep aside.

Crush the tomatoes into a thick paste. Don’t add water.

In a vok or a sauce pan, add peppercons, cumin seeds and black cardamom and roast them dry on a medium flame. Once they release smells, add oil and let the cumin seeds to splutter.

Add asefoetida (heeng), ginger-garlic paste, onion and chilly paste; saute till golden brown. Add salt, tomato puree and cook for two minutes on a medium flame.

Now add all the dry spices in the mentioned proportions and cook till oil separates from the gravy. Sprinkle some water so that the spices get nicely absorbed and avoid getting burnt.

Once the paste is cooked, add about 2 cups of water (250-300ml) and let it simmer.

Now peel the boiled eggs and slit them vertically. You can give two cross slits vertically. Make sure you cut enough through the yolk but don’t slice the egg into two.

Carefully place them into the curry, squeeze the remaining half of the lemon over it. Put some gravy over the eggs, specifically in and around the slit. Cover the pan with a lid and simmer for five to seven minutes.

Serve hot.

Can Make a Meal With:

Parantha/ Roti
Steamed Rice/ Jeera Rice
Can be a good substitute for dal for a regular meal.

Suggested Variations:

– Add one cup of water instead of two (about 100ml). After you add eggs, heat it without the lid to make it in reduced gravy.

– You can omit adding lemon and add a tsp of amchoor powder or 2tsp chat masala insteaf of one. instead. Either of these gives better tanginess.

– Add a generous tablespoon of whipped fresh cream before you serve.

– Instead of adding water after the gravy and spices get cooked, add 1/4 cup of coconut milk. This might not be as tangy so you might have to add more of lemon or you can simply enjoy it without the tanginess. Tastes awesome!


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