Preparation Time - 10 Minutes
Cooking Time - 20 Minutes


Egg - 3
Coconut Oil - 3 tab spoon
Mustard Seeds - 1 tab spoon
Curry Leaves - 2 Sprigs
Green Chilli - 3
Ginger Paste - 1 teaspoon
Garlic Paste - 1 teaspoon
Onion - 2 ( Medium Size)
Tomato - 1
Grated Coconut - 1/2 Cup
Turmeric Powder - 1/2 teaspoon
Chilli Powder - 1 tab spoon
Coriander Powder - 1 tab spoon
Fennel Seeds - 1 teaspoon
Salt - To Taste
Water - As required to cook


  • Remove the peels of Onion and wash well and slice it.
  • Wash Tomato and Green Chilli well and slice it.
  • Boil 2 Eggs into a pan and keep it aside.
  • Add Grated Coconut, Turmeric Powder, Coriander Powder and Fennel Seeds in a mixer grinder and make thick and fine paste by adding a little Water and keep it aside.
  • Heat Coconut Oil in a pan and splutter Mustard Seeds in it.
  • To this add Curry Leaves and saute well until fry.
  • Add sliced Green Chilli, Ginger and Garlic paste into this and saute well for sometimes.
  • Then add sliced Onion along with Salt and saute well until soft and Brown colour.
  • To this add sliced Tomato and saute it well until cook.
  • Add masala paste into this and add Water as required and mix well.
  • Add Salt to taste and make it boil.
  • Pour one Egg into this gravy and mix well and cook it for 2 minutes.
  • Add boiled eggs into this and mix well and serve it hot in a serving bowl for Chapati, Appam and Rice.
  • To get good flavour add some Coriander Leaves.
  • You can adjust the quantity of masala powders as per your taste.

Restaurant Style Egg Curry

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