Egg Curry – Spicy
Spicy egg curry in coconut milk
Servings Prep Time
4people 30minutes
Servings Prep Time
4people 30minutes
  • Hard boiled eggs(sliced in 2-3 places without cutting through) – 4
  • Cauliflower florets(roughly chopped) – 2cups
  • Green chillies(cut into roundels) – 1no
  • Onion(slices lengthwise) – 1/2cup
  • Shallots(finely chopped, Kunjulli) – 1/4cup
  • Tomatoes(diced) – 2nos
  • Curry leaves 2sprigs
  • Coriander leaves(roughly chopped) –
  • Chilly powder – 4tsp
  • Coriander powder 2tsp
  • Garam masala 1/2tsp
  • Turmeric powder 1/2tsp
  • Salt(As reqd) –
Grind to a fine paste:
  1. Heat 2 tbsp oil in a kadai and add the seasoning ingredients. Saute till they change color.
  2. Add the sliced onion, green chillies and curry leaves. Saute till the onions change color.
  3. Add the coarsely ground onion mixture and saute till they change color and nice aroma arises.
  4. Add the tomatoes and cook covered on low flame till the onions become pulpy.
  5. Add the chili powder, coriander powder, garam masala, salt as required and turmeric powder. Saute for a few minutes.
  6. Add the cauliflower and 3 cups of water. Cook covered on medium flame till the cauliflower gets cooked and curry reduces a bit.
  7. Add the ground coconut and cook covered for five minutes.
  8. Add the eggs and cook covered for a few more minutes.
  9. Add the roughly chopped coriander leaves and remove from fire.
  10. Heat 2 tbsp oil in a small wok and add the finely chopped shallots and fry till they turn dark brown with a wonderful flavor. Add this to the egg curry and keep it closed.
  11. Serve hot with rice, idli, dosa or roti.
  12. Variation: Add one boiled potato instead of cauliflower.
  13. Happy cooking 🙂