Total Time
35mins
Prep 15 mins
Cook 20 mins

One of the first things I cooked and turned out perfect, and one of the few things I can cook without ever going wrong. It's easy and yummy too! My mom's recipe.

Ingredients Nutrition

Directions

  1. Peel the onions, cut into quarters and cut into this slices.
  2. Split the chillies.
  3. Heat oil in a wok, fry the onions until transparent, add to this the chillies, ginger and garlic.
  4. Stir fry for a minute or two.
  5. Add in the tomatoes.
  6. When the tomatoes are nicely cooked add the powder spices.
  7. Stir fry for another minute or three.
  8. Add salt and water and bring to boil.
  9. Adjust the consistency of the gravy to your choice.
  10. Halve the boiled eggs lengthwise and add to the gravy.
  11. Sprinkle chopped cilantro, and serve with thin chapaties or plain parathas.

Reviews

(6)
Most Helpful

I really liked the idea of an egg curry, but this was a little bland for us. I even added extra of all the spices after tasting and it still didn't perk up. I definately wouldn't add the water next time. Maybe 1/2 cup. I boiled it for about 15-20 minutes trying to thicken it up again. Added potatoes and peas. Wasn't bad and I do like the eggs, but the sauce just didn't do it for us. Fun way to use up the Easter eggs though, and I always like something different.

Nikoma April 18, 2009

Yummm! Thank you so much for posting this! This was just like my mom's egg curry - it's just hard to get a recipe from her since she never measures anything! :) Very economical too if you already have the spices on hand. Thanks again!

BrownSugarChef November 18, 2008

Delicious! I left out the chilies because my two year old can't take the heat just yet. Also I reduced it to two large onions. I also pureed the curry in the blender before adding the eggs. Turned out very well. Next time I think I will add green peas and potatoes.

LowCarbGizzy September 04, 2008

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