Eggs in Coconut Gravy

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 6 - eggs
  • 5 tbsp - oil
  • 3 - medium sized onions (finely sliced)
  • 3 - green chillies (chopped)
  • 3 - medium sized tomatoes ( finely chopped)
  • 1/2 cup - coconut (finely grated)
  • 1- piece of ginger (crushed)
  • 8 to 10 cloves - garlic (crushed)
  • 2 tsp - red chilli powder
  • 2 tsp - coriander powder
  • 1/2 tsp - turmeric powder
  • 1 small bunch - coriander leaves (chopped)
  • 1/2 tsp - garam masala powder
  • 2 tbsp - finely chopped coriander leaves (to garnish)
  • Sufficient water to make the gravy
  • Salt to taste

How to Make Eggs in Coconut Gravy

  • Boil the eggs, cut into halves and keep aside.
  • Lightly heat oil in a kadai or a heavy bottomed vessel and saute onions and green chillies on a low flame till the onions turn light brown.
  • Add tomatoes, coconut, salt, ginger and garlic and continue cooking till the tomatoes are soft.
  • Add the powdered masalas, coriander leaves and cook on a low flame till oil separates.
  • Cool and grind the onion-tomato mixture to a smooth paste.
  • Add sufficient water to make a slightly thick gravy and boil.
  • Add garam masala powder and mix well.
  • Add the eggs and simmer for a few minutes.
  • Garnish with finely chopped coriander leaves.
  • Serve hot with rice or rotis.