Steamed Egg Curry

Share
44 Ratings
10 Reviews
Print
Recipe By Vahchef
35 m
4 servings
155.4 Cals

Valachi Usal

Valachi usal is a curry prepared with the “Val” pulses or more generally known as the Bro...

Village Style Fish Curry

This is a village style fish curry from Tamil Nadu. It is flavourful recipes, unlike the ...

Kala Chana Ghost

An Indain style curry with chana and lamb which is fabulously fragrant, rich and satisfy...

Aloo Chole Saagwala

Aloo Chole Saagwala is potato and common dish in the Punjabi cuisine served in most resta...

Garlic Sesame Seeds Curry

Garlic Sesame Seeds curry is a must try delicacy which is both healthy and tasty. This cu...

Hot Tomatoes And Spring Onions Curry

Tomatoes cooked nicely along with spring onion in an onion and spices mix gravy. This is ...

Steamed Egg Curry Recipe, Anda Sabji, How To Make Steamed Egg Curry Recipe

Name: STEAMED EGG CURRY
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 4

Egg curry is a perfect recipe those who often like the variation in recipes. In this recipe, eggs are steamed and simmered in the gravy and served with hot rice.

About Recipe

Gruddu koora, Muttai Kuzhambu, Deem torkari

How to make STEAMED EGG CURRY

(44 ratings)

10 reviews so far

Prep time
10 mins

Cook time
25 mins

Total time
35 mins

Author : Vahchef
Main Ingredient : Egg

Servings : 4 persons
Published date : February 15, 2019

Ingredients used in STEAMED EGG CURRY
• Eggs - 4 number.
• Salt - to taste.
• Pepper powder - ½ tea spoon.
• Oil - as required.
• Onions (chopped) - 1 number.
• Ginger garlic paste - ½ tea spoon.
• Turmeric - 1/4 tea spoon.
• Tomato puree - 1/4 cup.
• Red chili powder - ½ tea spoon.
• Cumin powder - ½ tea spoon.
• Coriander powder - ½ tea spoon.
• Bell pepper (each) - 1 number.
• Coriander - ½ bunch.
Method:
Take a bowl, add eggs and beat nicely. To this, add salt, pepper powder, mix it well then pour this into greased cake mould and steam it for 5 to 6 minutes. After another 8 minutes, remove the mould and cut the steamed egg into cubes. Heat oil in a pan, add chopped onions, salt, ginger garlic paste, turmeric powder, cook this till raw flavor is gone. Now add tomato puree, red chili powder, cumin powder, coriander powder and cook it for 2-3 minutes on a slow flame. Then add three colors of bell pepper, also add required water and cook with closed lid till capsicums are 80% done. Add egg cubes, chopped coriander and put the lid on and cook for another 2 minutes, then switch off the flame. Serve this with pulka, chapati or roti.