Egg Curry/Gravy in Bengali and South Indian Style

Egg Curry is one of my family’s favourite recipes. Best curry made with available ingredients in your pantry. All you need is egg, tomato, onions, and regular masala powders.

I learnt this recipe from my friend who often made this and we all love to have with steamed rice or rotis. The best part my son loves about this recipe is frying the boiled eggs with Turmeric powder . The outer crispy layer of the egg white gives a beautiful appetizing look to gobble food or rotis.

As I mentioned, this Egg curry is made in Bengali Style, the basic preparation of grinding masalas are same but, I skipped mustard oil and potatoes and added coconut fennel paste in the Egg curry. I used regular sunflower oil and I did not find any difference in the taste. If you guys want to add any vegetables apart from potatoes, do try and let me know in the comment section. Lets jump to the recipe with step by step preparation.

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How to prepare Egg Curry in Bengali and South Indian Style with Step by Step Preparation.

For Grinding Masala

Grind onion, garlic, ginger and cumin in an electric mixer grinder with little water.

In a heavy bottomed kadhai add oil on a medium heat. Add boiled eggs and turmeric powder and fry for few minutes until egg white turns golden brown. Transfer the fried eggs on to a plate and let it rest.

In the same kadhai with the leftover oil,add ½ finely chopped onion and saute well on a low medium heat until translucent.

Now add the ground onion paste and saute well for few minutes until raw smell disappear. Add chopped tomatoes to the onion paste mixture and saute well till tomatoes turns mushy. Now add sambhar powder and salt to taste and mix well until it combines well.

Add the fried eggs to the onion tomato masala mixture and gently stir without breaking eggs. Add 1 cup of water to the egg mixture and gently stir . Cover and cook for few minutes until the gravy started to boil evenly. The gravy is well cooked and oil starts to float above. Now add coconut fennel paste to the mixture and gently mix until it is well combined.

Let it boil for two to three minutes and switch off the flame. Garnish with mint leaves before serving. This egg curry goes well with steamed rice, pulao and any type of Indian flat breads.

More Curry Recipes You May Like To Try

Paneer Butter Masala Recipe

Chettinad Spicy Paneer

Vegetable Paneer(Cottage Cheese) Curry

Bagara Baingan/Brinjal or Eggplant Gravy

Egg curry in Bengali and South Indian style (Fusion) is partially changed according to our taste buds like adding coconut fennel paste. Likewise, can add cashew paste or it can be as it is. I love to garish this egg curry with mint leaves rather coriander leaves. Do try and let me know the feedback in the comments. Happy cooking!