By Suprita Mitter
September 11, 2024
While egg curry is made across India, when made in the South Indian style the boiled eggs simmered in a rich, spiced coconut milk gravy. Infused with curry leaves, mustard seeds, and aromatic spices, this curry offers a perfect balance of heat and creaminess, ideal when paired with rice.
4 boiled eggs 2 onions 2 tomatoes 1 tbsp ginger-garlic paste 2 green chillies 1/2 cup coconut milk 2 tbsp oil
1 tsp mustard seeds 1 sprig curry leaves 1/2 tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder 1/2 tsp garam masala Fresh coriander Salt
Boil and peel the eggs. Make small slits on them and set aside.
In a pan, heat oil and add mustard seeds. Add curry leaves and green chilies.
Add finely chopped onions and sauté. Add ginger-garlic paste. Stir in chopped tomatoes and cook until mushy.
Add turmeric, red chilli, and coriander powder. Pour in the coconut milk, adding a bit of water if needed for consistency. Simmer for 5-7 minutes.
Add the boiled eggs and let them simmer in the curry for a few minutes. Sprinkle garam masala and salt to taste.