Thursday, March 21, 2013



Versatile egg dish which goes well with both rice and rotis.

We never ate meat or any form of non-vegetarian food including eggs in my parents house. Accordingly, I had no idea what non-vegetarian dishes tasted like, leave alone how they were made, until the time I got married. 

One of the first non-vegetarian dishes I learnt was the simple and versatile Egg Curry. A dish that went well with both rotis and rice, which we eat in one form or the other every day. 

This recipe therefore has a special place in my heart since my family and friends have always loved my "Motte" (eggs in my mother tongue, Konkani) Curry.


Eggs, 6

Onion, cut into thin slices,1
Tomato, cut into slices, 1
Boiled Potatoes, cut into cubes, 1-2 (optional)  OR Baby Potatoes
Salt, to taste
Oil, 1-2  tbsp.
Coriander leaves, for garnishing

For the masala :

Coconut Gratings, 1/4 cup
Tomatoes, roughly chopped, 2
Roasted Byadgi Red Chillies, 8
Onion, medium sized, roughly chopped, 1

Ginger , ½” piece
Garlic Cloves,  4-5
Cinnamon, 1 " piece
Cloves, 2-3

Cumin Seeds, 1 tsp
Coriander Powder, 1 ½ tsp;
Peppercorns, 6


Boil 6 eggs for about 15-20 minutes and put in cold water. Shell them and keep aside.

Grind together coconut gratings, tomatoes, red chillies , onion, ginger, garlic pods, cinnamon , cloves , cumin seeds, coriander powder, and peppercorns  to a smooth paste using the required amount of water
Cut 1 medium sized onion into thin long strips.
Heat 1 tbsp oil in a kadhai. Roast the onion till golden brown and keep aside to be used to garnish
Now add the ground masala and saute till the raw smell goes.
To this, add 1 tomato cut into slices and cook for a few minutes
Next, add the boiled eggs and a little water to get your preferred consistency..
If you want, you can add 1-2 boiled potatoes cut into cubes or baby potatoes.
Add salt to taste.
Boil the curry
Garnish with roasted onion and coriander leaves.

1 comment:

  1. Well explained and its sooo yummy!

    While having this enjoy visiting


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