Checkout Steamed Egg Curry for Chapathi Recipe – A Delicious Egg Curry for Chapathi, where eggs are steamed and cut into cubes and simmered in a Spicy Gravy.
A twist to the regular Egg Curry, which tastes so delicious and you will stick to this recipe. Egg is beaten well with salt, pepper and very little milk. Then it is steamed and cut into small cubes. The gravy in which the eggs are simmered is very flavourful and spicy. The fennel seeds give a wonderful aroma to the curry. I made this Egg Curry for Chapathi and we cleaned the bowl. It was that tasty. If you are a person, Who loves to make variations in recipes, then Please do try Steamed Egg Curry with detailed instructions and pictures below. Come back and let me know how you liked it. Also Try this Egg Curry which goes well with rice, dosa, chapathi,etc.,
How to Make Steamed Egg Curry for Chapathi
- In a bowl, crack open the eggs.
- Add salt and pepper. Beat the eggs well. You can add little milk for fluffy eggs.
- In another bowl, Apply oil to the sides and bottom. Transfer the egg mixture to this bowl.
- Now place this bowl in a steamer or Idly cooker and Steam for 6 – 7 minutes.
- In a pan, add cumin and fennel seeds.
- Now add Curry leaves.
- Add chopped Onions and cook till translucent.
- Now add ginger garlic paste and cook till raw smell leaves.
- Add chopped tomatoes and all the spice powders and mix well. Add little water and let it cook for 2 mins.
- In a blender, add grated coconut and ¼ tsp Fennel seeds. Grind it to a fine paste by adding little water.
- Add the coconut paste and 1 ½ cups of water to the curry. Let it boil for 2 mins.
- Now take the steamed egg and cut into small bite sized pieces.
- Add the egg pieces to the curry and let it simmer for 7 – 8 mins.
- Finally add chopped coriander leaves and switch off the flame.
Recipe Card for Steamed Egg Curry for Chapathi
Steamed Egg Curry
Ingredients
- 3 Eggs
- 1 Onion chopped
- 2 Tomatoes
- 1 tsp Ginger garlic paste
- 1 tsp Red Chilli powder
- 1 ½ tsp Coriander Powder
- ½ tsp Turmeric Powder
- ½ tsp Fennel seeds
- ½ tsp Cumin
- ¼ cup Grated Coconut
- Curry Leaves Few
- Salt as required
- Pepper as required
Instructions
How to make Egg Curry for Chapathi
- In a bowl, crack open the eggs.
- Add salt and pepper. Beat the eggs well. You can add little milk for fluffy eggs.
- In another bowl, Apply oil to the sides and bottom. Transfer the egg mixture to this bowl.
- Now place this bowl in a steamer or Idly cooker and Steam for 6 – 7 minutes.
- In a pan, add cumin and fennel seeds.
- Now add Curry leaves.
- Add chopped Onions and cook till translucent.
- Now add ginger garlic paste and cook till raw smell leaves.
- Add chopped tomatoes and cook till mushy.
- Now add all the spice powders and mix well. Add little water and let it cook for 2 mins.
- In a blender, add grated coconut and ¼ tsp Fennel seeds. Grind it to a fine paste by adding little water.
- Add the coconut paste and 1 ½ cups of water to the curry. Let it boil for 2 mins.
- Now take the steamed egg and cut into small bite sized pieces.
- Add the egg pieces to the curry and let it simmer for 7 - 8 mins.
- Finally add chopped coriander leaves and switch off the flame.
Notes
- To the same gravy, You can add boiled eggs instead of steamed eggs.
- Grease the bowl well, which you are going to use for steaming. Else, after steaming, it will difficult to take out the egg cake.
Notes:
- To the same gravy, You can add boiled eggs instead of steamed eggs.
- Grease the bowl well, which you are going to use for steaming. Else, after steaming, it will difficult to take out the egg cake.
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This reminds me of my mom’s recipe which I relished with dosa!