Steamed Egg Curry
A delicious Steamed Egg Curry Which goes well with Chapathi
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- 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
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.
- 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.