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Discover the authentic taste of Andhra-style Egg Curry, a spicy and tangy delight that pairs perfectly with steamed rice. This traditional recipe features hard-boiled eggs roasted in a fragrant blend of turmeric and chili, simmered in a robust gravy infused with tamarind, aromatic curry leaves, and fresh spices. It is a simple yet flavorful meal, perfect for any occasion. Follow this step-by-step guide to bring the bold, comforting flavors of South India to your kitchen.
To Make Egg Roast:
2 tbsp Oil
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Salt
Eggs - 5 Nos Boiled
To Make Egg Curry/Gravy:
2 tbsp Oil
1 tsp Mustard Seeds
1 tsp Fenugreek Seeds
1 tsp Cumin Seeds
2 nos. Onion (chopped)
3 nos. Green Chilli
clove Garlic
few Curry Leaves
2 nos. Tomato (chopped)
1 tsp Ginger-Garlic Paste
1 tsp Turmeric Powder
2 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Salt
1 cup Tamarind Puree
2 cups Water
Roasted Eggs - 5 Nos
handful Coriander Leaves (chopped)
1
Heat a pan with some oil
2
Add red chili powder, salt, turmeric powder and mix well
3
Make slits in the boiled eggs and add them to the pan
4
Roast the eggs and keep them aside
5
Heat a pan with some oil, add onions, green chilies, a few garlic cloves, curry leaves and saute them
6
Add ginger garlic paste and saute along
7
Add tomatoes and cook them
8
Add red chili powder, cumin powder, coriander powder, turmeric powder, salt and mix well
9
Add a cup of tamarind puree and 2 cups water and close and cook for 10 mins
10
Add the roasted eggs and close and cook for 10 mins
11
Finally garnish it with coriander leaves and serve it hot with steamed rice
4 servings per recipe
