Onions, garlic, ginger, and tomatoes with a hit of spices and egg. A very south Indian curry, and easy to make. You can make sandwiches or stuff the curry in roti and pita, or eat it with rice and yogurt.


Recipe Summary

20 mins
17 mins
37 mins
4 1 cup servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a pan over medium heat. Add ginger and curry leaves; cook and stir until flavor is released, 3 to 5 minutes.

  • Place onions into the pan containing the ginger mixture; cook until the onions are translucent, 3 to 4 minutes. Add garlic paste; cook until garlic releases aroma, 3 to 4 minutes.

  • Pour chili powder, coriander powder, turmeric powder, and salt into the onion mixture. Cook and stir, being careful not to burn the spices, until spices are incorporated, about 2 minutes.

  • Stir tomatoes and tomato paste into the pan; cook and stir until the tomatoes are soft, about 5 minutes.

  • Add boiled eggs to the pan; stir until eggs are coated, about 1 minute.

Cook's Notes:

You can use a mandolin to slice the onions if you want.

Mustard seeds can be added with the cooking oil. Cook and stir seeds until they sputter, about 5 minutes.

You can sprinkle 1/4 cup water on the curry if it is too thick.

Nutrition Facts

254 calories; protein 9.2g; carbohydrates 18g; fat 16.8g; cholesterol 212mg; sodium 203.7mg. Full Nutrition