Steamed Egg Curry

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

Methi Chaman Chicken

Methi chaman chicken is tasty green colour non-veg curry, where chicken is cooked with fe...

Steamed Egg Bendi Pulusu

Steamed egg bendi pulusu is a simple recipe of okra cooked in tamarind sauce where the fl...

Andey Ka Kut

Boiled And Fried Eggs Are Cooked in desi tomatoes with sour and sweet gravy. Best to be e...

Chicken Rasam

This chicken rasam can be either served as a soup for starter....

Thotakura Pulusu Kura

Thotakura pulusu is an amazing dish that tastes tangy, spicy, sweet and a natural earthy ...

Drumstick Corn And Dal Poriyal

Drumstick corn and dal poriyal is a simple basic curry served with rice and roti. ...

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.