Monday, December 19, 2022



Till I got married, I was a strict vegetarian. I never even ate eggs. But over time, I started eating eggs and then cooking dishes made with eggs.  We love the tasty egg curries common in different parts of India. 

As you would know, eggs- both the yolk and the whites-  have numerous health benefits. We can use eggs in different forms for  breakfast - scrambled, boiled, fried, and in omelettes. Likewise, for lunch/dinner, eggs can be used in different kinds of curries and side dishes. 

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

  • Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
  • Herbed Baked Eggs- one of the most delicious of egg recipes that I have tasted
  • Egg Curry, goes great with pulao or fried rice

Today's recipe is for another Egg Curry ,but this one is significantly different from the others in that it has a green masala from which it gets its name.  The masala for this dish is made with mint and coriander leaves which give it the green colour. The cashew nuts added while grinding the masala gives the masala a thick and creamy texture.  The use of coconut oil is important to get the authentic flavour of this dish but you can make this with any cooking oil. 

 This dish is common in the Mangaluru region of my Home State of Karnataka. I have adapted this from the Kannada video on YouTube for Egg Green Masala from Mangalore Recipes. 

We loved this with peas pulao and I am sure you will too!! 


  • Eggs, 5-6 
  • Turmeric Powder, 1/4 tsp (used while roasting the eggs)
  • Garam Masala Powder, 1/2 tsp
  • Coriander Powder, 1 tsp
  • Turmeric Powder, 1/4 tsp
  • Lemon juice, from 1/2 a lemon 
  • Salt, to taste
  • Coconut Oil, 3 tbsp 
For the Green Masala:- 
  • Medium-sized Onions, 2
  • Green Chillies, 5 or as per taste
  • Coriander Leaves, 1 cup
  • Mint Leaves, 1/2 cup
  • Curry Leaves, a few
  • Ginger, 1" piece
  • Garlic Cloves, 12
  • Cashewnuts, 15-20
For Tempering:-
  • Bay Leaf, 1
  • Cinnamon, 1"
  • Star Anise, 1
  • Cloves, 4
  • Peppercorns, 5-6
  • Fennel Seeds, 1/2 tsp

Wash and boil the eggs for about 8-10 minutes, allow it to cool and peel the eggs. Make a few gashes on each of the boiled eggs and keep aside
Chop the onions
Slit the green chillies
Wash and remove the coriander leaves from their stems
Wash and remove the mint leaves from their stems

In a thick bottomed kadhai, heat 1 tbsp of coconut oil and saute the chopped onions till they turn translucent, add the slit green chillies, coriander leaves, mint leaves and a few curry leaves 
Saute till the leaves wilt
Remove from the heat and allow it to cool
Transfer these sautéed ingredients once they are cool to a mixer jar
Add ginger, garlic cloves, and cashew nuts 
Grind this to a smooth paste adding just the required amount of water. Keep aside.

In the same kadhai add 1 tbsp coconut oil and turmeric powder, roast the boiled eggs till they turn slightly golden. Keep aside. 

Now add 1 tbsp coconut oil to the kadhai, add bay leaf, star anise, cloves, peppercorns and fennel seeds
Saute till they give off a good aroma
To this add the freshly ground masala paste and the water from the mixer jar
Add garam masala,  coriander powder, and turmeric powder
Add salt to taste 
Mix well and let it come to a boil 
Cook on medium heat till the oil separates 

Now add the boiled and roasted eggs one by one

Immerse the eggs in the masala and let them eggs cook on low/medium  heat for a couple of minutes and  absorb the flavours of the masala  
Lastly squeeze juice of 1/2  a lemon 
Switch off the gas and transfer to a serving bowl 
Serve the Egg Green Masala with hot steamed rice 

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