Skip to main content

ONION EGG CURRY

Usually we are making different dishes by using eggs in houses. We can make unlimited dishes with egg such as egg omelet, egg roast, egg stir fry, egg curry, egg cutlet, egg sandwich, egg scramble etc...We are getting egg items in hotels morning onward. Children can use one egg daily because it is highly beneficial to children. Here, I am showing very easy egg onion curry. The main ingredient of this curry is onion. We can make this curry very easy at home because it is simple recipe. We need not to add more ingredients to make this but its taste is really nice. I have made this curry in coconut milk and all ingredients roasted in coconut oil to get good taste. It has the mixed flavour of fennel powder, garam masala powder and fenugreek powder. It is completely a traditional recipe because I have used pure and natural coconut oil and coconut milk. It will be very beneficial to anyone who is interested to make tasty egg curry very easily. Egg will be available in all season. I bought egg from shop to make this egg curry. Mainly I am using this curry as the side dish of appam and rice for breakfast and lunch. It is very tasty with hot plane rice for lunch and its taste will increase if we use any pickle with this curry. It is not that much spicy dish so children can also use this curry. This recipe will be helpful those who started to learn cooking and they can try this easy recipe. We can serve it to guests also because its taste is very good.

Preparation Time - 15 minutes
Cooking Time - 20 minutes

Ingredients

Egg - 6
Onion - 3
Ginger Paste - 1 teaspoon
Garlic Paste - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Chilli Powder - 1 tab spoon
Coriander Powder - 1 1/2 teaspoon
Fennel Powder - 1/4 teaspoon
Fenugreek Powder - 1 pinch
Garam Masala Powder - 1/2 teaspoon
Coconut Milk - 1 1/2 cups
Coconut Oil - 1 tab spoon
Curry Leaves - 2 sprigs
Salt - To taste
Water - As Required

Method
  • In a pot, pour water as required and boil it well.
  • Then add egg into this.
  • Cover the pot with lid and cook egg well.
  • Then put these eggs in cold water for some times.
  • Then remove the outer portion of eggs and make small slits on eggs by using knife and keep it aside.
  • In a pan, pour coconut oil and heat it well.
  • Then add ginger and garlic paste and stir well.
  • Then add sliced onion and stir well.
  • Then add curry leaves and salt and stir well.
  • To this add turmeric powder, chilli powder, coriander powder and fennel powder and stir well until get a smell.
  • To this pour coconut milk and mix well.
  • Cover the pan with lid and cook it well.
  • Turn down the fire when it boils well and add eggs to this and mix well.
  • Then boil it again under low flame.
  • Make it thick as required.
  • Then add garam masala powder and fenugreek powder to this and mix well.
  • Turn off the fire and transfer it in a serving bowl and serve it with appam or rice.
Tips
  • If we use salt or vinegar when boil eggs it will not break.
  • To get thick gravy use coconut paste instead of coconut milk.
  • To get more taste and smell splutter mustard seeds in coconut oil.
  • We can use shallots instead of onion.
  • To get more taste add green chilli and pepper powder.


       
Onion Egg Curry


Comments

Popular posts from this blog

KERALA STYLE PINK PERCH (KILIMEEN) FISH FRY

Fish Fry is the mouth- watering dish for everybody especially South Indians. it became the part of their life and they can't imagine eating Rice for lunch without fish. I have seen so many people those who are addicted with fish dishes so it is highly demanded items in everywhere. They are not at all thinking about the price of these fish dishes. It is using on daily basis and it will be available on market at any season and cost will change based on season and fishes. Here, I am going to share the method of preparation of fish fry which is made by Pink Perch and it is also known as Kilimeen in Kerala. Its main attraction is its colour and it is having light Pink colour. So many people like this fish very much and its cost is less comparing other fishes in market. It is the favourite fish item for children. Pink Perch is one of the famous fish and looks very attractive, beautiful and also it is very tasty fish. This fish will be very good to fry and it is used as the side dish w

GHEE RICE WITH CHICKEN ROAST

Everyone is using rice always especially south Indians are preparing different or variety rice items. Ghee rice is one special rice dish. This is the famous dish for different celebrations or festivals such as Christmas, Easter, birthdays, weddings or any other special celebrations. We can serve ghee rice with vegetarians and non-vegetarians dishes. This is very easy to prepare at home. The main ingredients of ghee rice are Basmati rice and ghee. I have used cardamom powder, cloves, Cinnamon stick and kiss miss to get good taste and good flavour. These all are optional ingredients and we can add based on our preferences. Ghee is not good for cholesterol so we need to use less quantity of ghee to prepare. Taste will not change if we use less quantity of ghee. Mainly this dish is serving for lunch and dinner. We need to take extra care while cooking rice because it shouldn't over cooked. Texture will change completely if we over cook the rice. This is not that much spicy dish so th

RED COWPEAS COCONUT MILK STIR FRY

Preparation Time - 10 Minutes Cooking Time - 25 Minutes Ingredients Red Cowpeas - 1 Cup Onion - 1 Green Chilli - 1 Turmeric Powder - 1/2 teaspoon Red Chilli Powder - 1/2 teaspoon Black Pepper Powder - 1/2 teaspoon Coconut Milk - 1/2 Cup Coconut Oil - 1 teaspoon Mustard Seeds - 1 teaspoon Chopped Shallots - 1 teaspoon Curry Leaves - 2 Sprigs Salt - To Taste Water - As required for cooking Method Sock Red Cowpeas in Water overnight and wash it well next day. Peel the skin of Onion and wash well and chop it. Wash Green Chilli and slice it thin and lengthy. Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well. Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it. Then add chopped Shallots and Curry Leaves and fry well. Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell. Add cook