Tomato egg curry recipe, how to make tomato egg curry (andhra tomato egg curry)

tomato egg curry recipe

Tomato egg curry recipe
Eggs are a wonderful source of protein and can be used to dish up a quick side for a meal. Today I will share how to make egg curry with tomato gravy. This curry can be prepared without any garam masala powder and ginger garlic paste , but i have used a light garam masala powder and that is optional. Boiled eggs are just simmered in onion tomato gravy and then thick coconut milk is added at the end. After adding the coconut milk the gravy is not cooked anymore. The taste and aroma of this egg gravy is very different from the other egg curries i have shared earlier.
 
This tomato egg curry best goes with steamed rice or even with phulka, chapathi or paratha
 

how to make andhra tomato egg curry

1. Add oil to a pan and heat up.  when the oil is hot, add curry leaves, cumin and mustard.
2. When they begin to splutter, add onions and fry till they turn pink. They must not become golden.
3. Add tomatoes, turmeric, salt and fry till they turn mushy. Pierce the eggs with fork
4. Add  eggs, red chili powder and garam masala, if you like.

how to make egg curry with tomato gravy

5. On a low flame, fry till the mix becomes fragrant
6. Add very little water , just enough to cover the eggs partially
7. Cover and cook till the tomatoes blend well. The curry must be thick and not runny
8. Add coconut milk, off the heat. Do not cook further, thick coconut milk could curdle the gravy. Mix well and serve


tomato-egg-curry

If you are looking for more egg curry recipes, check egg bhurji ,drumstick egg curry , ridgegourd egg curry, goan egg vindaloo , egg masala without onion
 

Tomato egg curry recipe below

Tomato egg curry, how to make egg curry with tomato gravy

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Tomato egg curry, how to make egg curry with tomato gravy

Ingredients

  • 4 boiled eggs (pierce them with fork randomly)
  • 1 cup chopped onions
  • 1 green chili chopped or slit
  • ½ to ¾ cup ripe tomatoes chopped finely
  • 1 tsp red chili powder
  • Generous pinch of turmeric
  • Salt to taste
  • 45 ml to 60 ml Thick coconut milk (3 to 4 tbsps)
  • 1 sprig curry leaves, pinch of mustard, ¼ tsp cumin
  • Oil as needed
  • very little garam masala or coriander powder (optional)

Method

  1. Heat a pan with oil, add curry leaves, cumin, mustard.
  2. When the spices crackle, add onions and fry till they become lightly pink.
  3. Add tomatoes, turmeric, salt and fry till they turn very soft
  4. Pierce eggs with a fork and add them to the pan along with red chili powder and garam masala.
  5. Fry till the mix becomes fragrant for about 2 minutes
  6. Add water , just enough to cover the eggs partially
  7. Cook covered till the tomatoes blend well. The curry must become thick. If it is runny evaporate the water by cooking further for a while on a high flame
  8. Add coconut milk, Switch off the stove. Do not cook further, thick coconut milk will curdle the gravy. Mix well and serve. Garnish with coriander leaves if you desire.

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