4Add a small piece of cinnamon, a couple of cardamom pieces, cloves, and some fennel seeds.
5Add a small piece of cinnamon, a couple of cardamom pieces, cloves, and some fennel seeds.
6Add a small piece of cinnamon, a couple of cardamom pieces, cloves, and some fennel seeds.
7Add a sprig of fresh curry leaves, some julienned ginger, and a couple of dried red chilies.
8Add a sprig of fresh curry leaves, some julienned ginger, and a couple of dried red chilies.
9Add a sprig of fresh curry leaves, some julienned ginger, and a couple of dried red chilies.
10Sauté all these ingredients for a few seconds.
11Sauté all these ingredients for a few seconds.
12Sauté all these ingredients for a few seconds.
13Add green chilies, sliced garlic, and sliced onions.
14Add green chilies, sliced garlic, and sliced onions.
15Add green chilies, sliced garlic, and sliced onions.
16Sauté the onions for a few minutes until they are soft.
17Sauté the onions for a few minutes until they are soft.
18Sauté the onions for a few minutes until they are soft.
19Add a couple of sliced tomatoes and some salt.
20Add a couple of sliced tomatoes and some salt.
21Add a couple of sliced tomatoes and some salt.
22Mix everything well to combine.
23Mix everything well to combine.
24Mix everything well to combine.
25Cover the pan with a lid and cook on a low flame until the tomatoes are mushy.
26Cover the pan with a lid and cook on a low flame until the tomatoes are mushy.
27Cover the pan with a lid and cook on a low flame until the tomatoes are mushy.
28Once tomatoes are mushy, add turmeric powder, red chili powder, Kashmiri red chili powder, black pepper powder, garam masala powder, and coriander powder.
29Once tomatoes are mushy, add turmeric powder, red chili powder, Kashmiri red chili powder, black pepper powder, garam masala powder, and coriander powder.
30Once tomatoes are mushy, add turmeric powder, red chili powder, Kashmiri red chili powder, black pepper powder, garam masala powder, and coriander powder.
31Sauté the masala powders for a few seconds.
32Sauté the masala powders for a few seconds.
33Sauté the masala powders for a few seconds.
34Add a cup of water and a little sugar for balance.
35Add a cup of water and a little sugar for balance.
36Add a cup of water and a little sugar for balance.
37Mix everything well to combine.
38Mix everything well to combine.
39Mix everything well to combine.
40Cover the pan with a lid and cook on a low flame for about 5 minutes.
41Cover the pan with a lid and cook on a low flame for about 5 minutes.
42Cover the pan with a lid and cook on a low flame for about 5 minutes.
43In the meantime, get hard-boiled eggs ready and make gashes on them.
44In the meantime, get hard-boiled eggs ready and make gashes on them.
45In the meantime, get hard-boiled eggs ready and make gashes on them.
46Add the prepared eggs to the pan and mix everything well to combine.
47Add the prepared eggs to the pan and mix everything well to combine.
48Add the prepared eggs to the pan and mix everything well to combine.
49Add about 250 ml of coconut milk to the pan and mix well.
50Add about 250 ml of coconut milk to the pan and mix well.
51Add about 250 ml of coconut milk to the pan and mix well.
52Do not cook for long after adding the coconut milk.
53Do not cook for long after adding the coconut milk.
54Do not cook for long after adding the coconut milk.
55Add some deseeded and sliced tomato slices and let the curry come to a mere simmer.
56Add some deseeded and sliced tomato slices and let the curry come to a mere simmer.
57Add some deseeded and sliced tomato slices and let the curry come to a mere simmer.
58Prepare a tempering by heating coconut oil in a small tempering kadai.
59Prepare a tempering by heating coconut oil in a small tempering kadai.
60Prepare a tempering by heating coconut oil in a small tempering kadai.
61Add sliced Indian shallots and curry leaves; sauté for a few minutes until shallots are roasted golden.
62Add sliced Indian shallots and curry leaves; sauté for a few minutes until shallots are roasted golden.
63Add sliced Indian shallots and curry leaves; sauté for a few minutes until shallots are roasted golden.
64Once shallots are golden, switch off the flame and add black pepper powder.
65Once shallots are golden, switch off the flame and add black pepper powder.
66Once shallots are golden, switch off the flame and add black pepper powder.
67Mix well and add the tempering to the egg curry.
68Mix well and add the tempering to the egg curry.
69Mix well and add the tempering to the egg curry.
70Serve the delicious egg curry with appam, idiyappam, dosa, or rice.
71Serve the delicious egg curry with appam, idiyappam, dosa, or rice.
72Serve the delicious egg curry with appam, idiyappam, dosa, or rice.
Ingredients
2 tablespoon coconut oil
2 tablespoon coconut oil
2 tablespoon coconut oil
1 small piece cinnamon
1 small piece cinnamon
1 small piece cinnamon
2 cardamom
2 cardamom
2 cardamom
3 cloves
3 cloves
3 cloves
0.5 teaspoon fennel seeds
0.5 teaspoon fennel seeds
0.5 teaspoon fennel seeds
1 sprig curry leaves
1 sprig curry leaves
1 sprig curry leaves
0.5 inch julienned ginger
0.5 inch julienned ginger
0.5 inch julienned ginger
2 dried red chilies
2 dried red chilies
2 dried red chilies
3 green chilies
3 green chilies
3 green chilies
4 cloves sliced garlic
4 cloves sliced garlic
4 cloves sliced garlic
0.5 cup sliced onion
0.5 cup sliced onion
0.5 cup sliced onion
2 sliced tomatoes
2 sliced tomatoes
2 sliced tomatoes
1 teaspoon salt
1 teaspoon salt
1 teaspoon salt
0.25 teaspoon turmeric powder
0.25 teaspoon turmeric powder
0.25 teaspoon turmeric powder
0.5 teaspoon red chili powder
0.5 teaspoon red chili powder
0.5 teaspoon red chili powder
0.5 teaspoon Kashmiri red chili powder
0.5 teaspoon Kashmiri red chili powder
0.5 teaspoon Kashmiri red chili powder
0.5 teaspoon black pepper powder
0.5 teaspoon black pepper powder
0.5 teaspoon black pepper powder
0.25 teaspoon garam masala powder
0.25 teaspoon garam masala powder
0.25 teaspoon garam masala powder
1 tablespoon coriander powder
1 tablespoon coriander powder
1 tablespoon coriander powder
1 cup water
1 cup water
1 cup water
0.5 teaspoon sugar
0.5 teaspoon sugar
0.5 teaspoon sugar
4 hard-boiled eggs
4 hard-boiled eggs
4 hard-boiled eggs
250 ml canned coconut milk
250 ml canned coconut milk
250 ml canned coconut milk
0.5 deseeded and sliced tomato
0.5 deseeded and sliced tomato
0.5 deseeded and sliced tomato
1 tablespoon coconut oil
1 tablespoon coconut oil
1 tablespoon coconut oil
2 tablespoon sliced Indian shallots
2 tablespoon sliced Indian shallots
2 tablespoon sliced Indian shallots
1 sprig curry leaves
1 sprig curry leaves
1 sprig curry leaves
0.5 teaspoon black pepper powder
0.5 teaspoon black pepper powder
0.5 teaspoon black pepper powder
Equipment
kadailidsmall tempering kadai
Tips
Coconut oil is preferred for this recipe.
Add salt with tomatoes to help them cook faster.
Kashmiri red chili powder is mainly for color and does not make the curry spicy.
Make gashes on hard-boiled eggs for flavors to penetrate.
Do not cook for long after adding coconut milk.
Canned coconut milk works perfectly fine for this recipe.