Steamed Egg Curry

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

Stuffed Mushroom In Corn And Spinach Cheese

Stuffed mushroom in corn and spinach cheese is a contemporary combination of spinach and ...

Egg & Green Beans In Turkey Style

Egg & Green beans in Turky style is a simple side dish with beans and eggs....

Dry Fish And Brinjal Curry

Dry fish brinjal curry is popular in Andhra Pradesh. A combo veg dish usually served with...

Achari Paneer

Achari Paneer has a thick pickeled gravy, gives a very spicy and tangy flavour. Achari Pa...

Quinoa Stuffed Chicken Roulade

Chicken roulade with bacon and potato and tomato salad. Chicken roulade stuffed with quin...

Cajun Spice Chicken Wings

Cajun Spice rub Chicken wing is one of the best combinations of flavors that one must tas...

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.