Egg masala curry for chappathi – parotta and rice


  • Egg -5 nos
  • Ginger – 1 medium
  • Garlic-4 or 5petals
  • Curry leaves-3 sprigs
  • Onions-3nos
  • Green chillies-4nos
  • Tomato-2nos
  • Red chilli powder-1 ½ tbsp
  • Pepper powder-1 tbsp
  • Coriander powder-1tbsp
  • Turmeric powder-1/2 tbsp
  • Garam masala-1tbsp
  • Mustard Seed -1tsp
  • Oil 3or 4tbsp
  • Salt 1or 2tbsp


  • First we have to boil the eggs .
  • Ones the egg is well cooked the shells and cut it into half pieces.
  • Then we have to crush ginger and garlic into fine paste and set a side.
  • Heat oil in a pan add Mustard Seed,let them crackle
  • Add curry leaves,green chillies and chopped onion ,saute them well
  • Then we have to add ginger garlic paste and salt ,mix it well
  • Add some curry powders like red chilli powder, pepper powder, coriander powder and turmeric powder
    ,saute them for 4to 6 minutes.
  • Then we add finally chopped tomatoes and saute well till they become softened.
  • Pour half cup of water and mix it well
  • Add garam masala powder ,mix well,cover and cook well
  • Finally add boiled egg pieces and cover and cook for 3to4 minutes.
  • Remove from fire and set aside.
  • Serve and enjoy the egg curry with chappathi or rice.

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