Egg curry with coconut

This is a mild egg curry which goes well with roti/ paratha or dosa.




Eggs – 2 hard boiled

Onion – 1/2 chopped thinly

Tomato – 1 medium sized chopped

Ginger garlic paste – 1/2 tsp

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Salt – as required

Coriander leaves – few

To grind

Coconut – 1/4 cup grated

Fennel seeds – 1 tsp

Cinnamon stick – a small piece

Clover – 2

Khus khus – 1/4 tsp

To temper

Oil – 1 1/2 tsp

Mustard seeds – 1/2 tsp

Curry leaves – few


  • Grind all the ingredients under ‘ to grind’ to a smooth paste.
  • Heat oil in a pan and temper items under  ‘ to temper’.
  • When mustard seeds crackle add onions and sauté.
  • When it becomes translucent add ginger garlic paste and sauté.
  • When the raw smell goes add tomato.
  • Add all spice powders and sauté till tomatoes become mushy.
  • Then add ground coconut paste and required water.
  • Let it boil. Add half cut eggs and salt.
  • Let it boil till required consistency.
  • Add coriander leaves and switch off.
  • Serve warm with roti/ paratha.




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