Boiled Egg Curry!

Eggs are one of the most versatile ingredients – options are endless!  Boiled egg curry is one of the most popular ways eggs are used in Andhra Pradesh, a southern state in India, cuisine. Variations with boiled egg are quite a lot too – you can saute them plain, or with onions, or with onions and tomatoes, or make them with gravy (again how you make the gravy has lots of variations too), or with tamarind juice…seriously, options are endless.

Buying eggs, when we were growing up, meant going to a store that only sold eggs.  This store had floor to ceiling shelves stacked with egg crates – each one holding two dozen eggs – and the floor was usually littered with light feathers.  You could smell the store as soon as you turned into the street.  Not a very nice smelling street that was!  We used to have a egg crate box with a handle that we would take the store to bring eggs back in them.  When I first came to United States…I was so surprised to find eggs sold in refrigerated section in their own little foam egg crate boxes…it was the most bizarre thing for me!  I sometimes get very nostalgic for the old way of doing things – buying locally and bringing your own bags…reduce and recycle!

Today I tried a slight variation of boiled egg curry – I added a handful of methi leaves and was quite happy with the results.  Methi(fenugreek) adds a nice flavor to all non-vegetarian dishes.  I usually buy fresh methi, clean it and freeze it so I can throw in a handful of leaves whenever the dish I am cooking demands it.  Dried fenugreek leaves can be used but I like the fresh frozen leaves better in some dishes.



  • Boiled eggs: 6
  • Medium size onion: 2
  • Ginger/garlic paste: 1/2 tsp
  • Methi leaves: handful
  • Green chillies: 1-2 (optional)
  • Curry leaves (optional)
  • Coriander powder: 1/2 tsp
  • Red chilli powder: 1tsp (or more if you like it spicy)


  1. Heat about 2 tbsp oil in a pan
  2. When the oil is hot add mustard seeds and when they start splattering add cumin seeds.
  3. Add chopped onion, green chillies and curry leaves and saute until onions brown nicely.
  4. Add ginger/garlic paste and saute until the raw smell disappears
  5. Add turmeric powder, red chili powder, coriander powder and saute for a minute
  6. Add methi leaves and saute for another 2 minutes
  7. Add boiled eggs and saute until the eggs absorb the masala – around 2-3 minutes
  8. Garnish with coriander leaves and serve with hot rice.



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