By Rajlakshmi
December 29, 2025
This egg curry, with a moderate amount of spices and cooked in a pressure cooker, yields a perfect gravy. Add the sweetness of jaggery and the sourness of tamarind, and there is a finger-licking delight for dinner!
100g of onions 100g of tomatoes 2 tbsp of oil 1 tsp ginger garlic paste 1 tbsp chilli powder 1 tbsp coriander powder 1 tsp cumin powder ¼ tsp mustard seeds 3 red chillies 2 tsp curry leaves ¼ cup tamarind juice 1 tbsp jaggery 3 boiled eggs A pinch of turmeric Salt, to taste
Take a pressure cooker and add oil of your choice. Add finely chopped onions and salt. Add ginger garlic paste and finely chopped tomatoes.
Add turmeric, chilli powder, coriander powder, and cumin powder. Mix it well and put the lid on the pressure cooker, and cook it for 15 to 20 minutes.
Heat oil in a pan and add mustard seeds, red chilli, curry leaves, onion, and tomato gravy.
Add tamarind juice, jaggery, salt, and water. Mix this, and once everything comes to a boil, add boiled eggs.
Cook this for a few minutes, then switch off the flame.
Egg curry is ready to serve with a sprinkling of coriander leaves.