Instant Egg Curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • Egg - 4
  • Onion - 1
  • Coriander powder - 1/2 tsp
  • Chilli powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Oil - 2 tbsp
  • Tomato - 1 small
  • Curry leaves - a few
  • Salt to taste

How to Make Instant Egg Curry

  • Heat oil in a non stick kadai. Add chopped onions and curry leaves. Saute till soft.
  • Then add all powders and saute for a minute.
  • Now add tomato and stir till it becomes pulpy.
  • Pour 1.5 cups of water and when it starts boiling, simmer it.
  • Add egg (break the egg in a small bowl and then pour it in the gravy ).
  • Pour one at a time and wait for few secs, leaving some space in between, so that it won't spread.
  • Cook it for 3-5 mins.
  • Close it with a lid.