Non Veg Recipes

Egg Curry with Coconut Based Gravy | Konkani Recipes

Egg is one of the food items that can be had anytime of the day, be it breakfast, lunch, snacks or dinner. Here I am sharing a traditional Konkani style egg curry recipe which is made with coconut based gravy. It goes very well with idli, dosa, rice or even with chapati or roti. The process of preparing the curry is very simple and will not be using boiled eggs, rather break the eggs directly into the boiling curry.

Below is the ingredient list and the process explained with the help of photos.

Ingredients:

Egg                                                                                     4

Onion                                                                                2 (1 large sliced & 1 small chopped)

Grated coconut                                                              1 cup

Fennel seeds                                                                   1tsp.

Coriander seeds                                                             1 tbsp.

Red chillies                                                                      3

Tomato                                                                             1 chopped

Coriander leaves chopped                                           3 tbsp.

Garam masala powder                                                 ½ tsp.

Oil                                                                                      as required

Water                                                                               as required

Salt                                                                                    as required

Method:

  • In a pan, add 2 tsp. of oil. Add the fennel seeds & coriander seeds and fry for 1- 2 minutes. Take it out in a plate.
  • Add 1 more tsp. of oil and fry the red chillies for about a minute and take it out in a plate.
  • Add 2 more tsp. of oil and fry the large sliced onion till it gets a light brown colour.
  • Now add the freshly grated coconut and fry for 2 minutes.
  • Let all the fried ingredients cool down completely.
  • Grind the ingredients to a fine masala paste.
  • In a kadai ( use a flat bottomed wide one if possible), add 2 tsp. of oil and fry small chopped onion till it gets a light brown colour.
  • Add the ground masala into the kadai.
  • Add water as required to adjust the consistency of the curry.
  • Now add the chopped tomatoes, garam masala powder, 2 tbsp. coriander leaves & salt.
  • Stir the curry and let it come to a boil.
  • Once the curry starts boiling, break the eggs into the boiling curry. Keep the flame medium low.
  • Sprinkle salt on top of the eggs.
  • Close the lid & let the eggs cook for 5 – 7 minutes depending on whether you like the eggs hard or soft.
  • Check in between and gently stir so that the curry doesn’t stick to the bottom.
  • Check if the eggs are done and sprinkle some coriander leaves on top before turning off the flame.
  • Enjoy the steaming hot egg curry with dosa, idli, rice or roti.

You can watch the full video on my YouTube channel.

AboutManisha Rane

Hi!! I am Manisha Rane. I enjoy eating food and love cooking for my family. “Our Orange Kitchen” is a place where i will be documenting the Konkani Cuisine, my mom’s recipes & food my family enjoys.

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