Steamed Egg Curry

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

Capsicum And Coconut Curry

A simple and fast method for a mouth watering capsicum gravy. This can be had with rice a...

Cucumber Mutton Curry

Mutton combines with sweet cucumbers for an enthralling experience and goes nicely with r...

Fish Masala With Poppy Seeds

Fish masala with poppy seeds is a delicious recipe of fish marinated in a paste of spices...

Keema Matar

Keema/ Kheema/ Qeema Matar: Mince meat of lamb cooked with peas, you can substitute it wi...

Spicy Kheema Balls Curry

Spicy keema balls curry is a mutton keema recipe cooked in Indian spices which tastes am...

Sweet Potato Kara Kuzhambu

This is a very traditional and authentic South Indian (Tamil) dish this can made with var...

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.