Egg masala

This is a wonderful accompaniment for rice and can be whipped up in a jiffy. Takes about 20 mins, boil the eggs at the start so you can make the gravy while the eggs cook.Then peel the eggs and drop them into the prepared gravy.

Eggs are a wonderful sourse of protein and essential fatty acids.
Best to use organic or free range eggs.
Adjust the spice leve to suit your palatte.


Egg 6 nos

Oil 2 tbsp 

Curry Leaves 1 strand

Big Onion 2 nos ( medium )

Tomato 6 nos ( medium )

Mustard seeds 1 tsp

Garlic paste 2 tsp

Chili Powder  1 tsp

Coriander Powder 1 tsp

Turmeric 1/2 tsp

Water 1/2 cup

Salt to taste

Tamarind pulp 2 tbsp


Cook the egg, boiling in water for 10 -15 min and remove the shell. With the knife just make  longitudinal slits in the egg.

 Chop Onion and tomato finely.

In a wok heat oil. When hot add mustard seeds, curry leaves, garlic and onion. Fry till the onion is translucent. Add chopped tomatoes and  saute for 5 mins.

Add coriander powder, turmeric powder, red chili powder and salt. Fry for 2 min.

Add tamarind pulp and water and allow it to boil.

Add the egg after gravy thickens and coat the eggs well.

Serve hot with rice or rotis.