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Egg Curry

Egg Curry

Course Main Dish
Cuisine South Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 4 Eggs
  • 2 Onions ( Finely Chopped)
  • 2 Green Chilies (vertically slit)
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Turmeric Powder
  • 1 tbsp Chili Powder
  • 1 tbsp Coriander Powder
  • 1/2 tsp Garam Masala
  • 2 tbsp Coriander Leaves
  • 1 tbsp Salt or as per your taste
  • 2 tbsp Oil


  • Heat oil in a vessel.
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  • Add mustard and cumin seeds.
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  • When mustard and cumin seeds splutter, add finely chopped onions and vertically slit green chilies.
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  • When the onions are translucent, add turmeric powder, chili powder, coriander powder, and salt.
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  • Cook well for 2-3 mins until nice aroma and spread the onions to make a flat surface.
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  • Reduce the flame to low. Break the eggs and drop the eggs one by one slowly into one corner each without scrambling. Cook for 3-4 mins on a low flame.
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  •  You can see the egg whites are nicely cooked.
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  • Now, divide each egg and flip over the eggs one by one slowly without breaking the egg yolks.
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  • Cook the eggs for 2 mins.
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  • Eggs are nicely cooked.
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  • Sprinkle the coriander leaves and let it fry for a while.
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  • Egg curry is ready to serve. Serve hot with rice or roti.
    Egg Curry