vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Steamed Egg Curry

Boondi Raita with Mustard

Boondi Raita With Mustard

Boondi Raita with Mustard is one of the quickest side dish that can be prepared in no tim...

KALLU COMPOUND CHICKEN

Kallu Compound Chicken

this kind of dish is made only in local toddy compounds because its spiciness will suit v...

Aloo Ke Sikka

Aloo Ke Sikka

Medium size potato slices, cooked and tossed in Indian spices which are arranged like coi...

Cabbage Vatana Curry

Cabbage Vatana Curry

Cabbage Vatana Curry is side dish made with dry white peas also commonly known as vatan...

Chicken with Potato Straws - Salli Ma Murgh

Chicken With Potato Straws - Salli Ma Murgh

Parsi Chicken Curry (Salli Murgh) is a very delicious and tasty curry. This dish will not...

VALA CHI BIRDA

Vala Chi Birda

Simple, nutritious Maharashtrian dish made with fresh or dried field beans cooked in a mi...

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

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

(34 ratings)
10 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
STEAMED EGG CURRY
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.






Cooking with images Ande Rassa , Egg rasdar, Motte saaru







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Mrs.Vahchef Posted on Mon Nov 10 2014

Reply 0 - Replies
profile image

sajjith77 Posted on Mon Nov 10 2014

Gr8?

Reply 0 - Replies
profile image

M Angie Posted on Sat Nov 15 2014

I'll make this tonight. Thank you for sharing your mum's recipe. ?

Reply 0 - Replies
profile image

joe sunny Posted on Sat Jan 10 2015

nice recipe ....hot hot phulka?

Reply 0 - Replies
profile image

Dwarakamai Posted on Sat Apr 11 2015

It looks like seasoned paneer and Bellpeppers ,only when u taste u will know ,I'm going to keep a surprise for my family.?

Reply 0 - Replies
profile image

Mario D'Souza Posted on Sat May 30 2015

wow !?

Reply 0 - Replies
profile image

mrinmoyi talukdar Posted on Sun Aug 23 2015

After stemming if u fry this eggs it will be more tasty :)?

Reply 0 - Replies
profile image

HeNNa BoBy Posted on Fri Oct 16 2015

Thank your Mrs. VahShef. You and your husband never fail to impress me :) making this tonight - happen to have some extra bellpeppers :)?

Reply 0 - Replies
profile image

arun kumar Posted on Sat Mar 12 2016

hlo mrs.vahchef garu telugu lo start chasru telugu end chy andi koncham maku koda artham kavali andi?

Reply 0 - Replies
profile image

arun kumar Posted on Mon Mar 14 2016

but it's very nice respiee?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter