Egg Curry with Onion Tomato Gravy

We can cook egg curry in different ways. Egg roast, Egg Masala Curry, Egg Kuruma etc… Here I would like to share Egg Curry with Tomato Gravy. It is a great combination with Idiyappam, Appam, Puttu, chappathi, Naan, pratha and bread. Personally, I need more gravy with my breakfast items because I like to soak or dip chapathi or pratha, Appam or Idiyappam with lots of gravy :-). I hope this recipe is for those people who enjoy their food with lots of gravy because it is a thick and tasty textured curry. In this recipe I pressure cook onion and tomatoes separately for that special gravy. It is a good and easy side dish for breakfast and dinner menus. Try this awesome Egg Curry with Tomato Onion gravy and Enjoy 🙂

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Recipe Type Side Dish
Cooking and Preparation Time 20 to 30 Minutes
Serve to 3 to 4

Ingredients For Egg Curry with Onion Tomato Gravy

Ingredient Quantity Notes
Oil 2 Tablespoon For Pressure Cook
Big Onion 2 cups Chopped Finely
Tomato 1 Cup Chopped Finely
Chilly Powder 1 Teaspoon For Pressure Cook
Pepper Powder A Pinch For Pressure Cook
Oil 1 Tablespoon
Mustard Seeds ¼ Teaspoon
Ginger and Garlic Paste 1 Tablespoon
Green Chilly 2 or 3 Chopped
Curry leaves Few
Red Chilly Powder 2 Teaspoon Adjust as per your taste
Coriander Powder 1 ½ Teaspoon
Meat Masala/Garam Masala 1 Teaspoon
Salt As per your taste
Jaggery or Sugar 1 Teaspoon For Taste
Egg 4 Boiled and shelled
Water As required
Coriander Leaves For garnishing

How to make egg curry with Onion and Tomato gravy? Method is here..

egg roast method (640x480)

• Heat 2 tablespoon oil in a pressure cooker in a medium heat. Add chopped onions and tomatoes, stir well.

• Add 1 teaspoon chilly powder, a pinch pepper and salt for onions and tomato gravy. saute and mix well (Do not add water, onion and tomato have plenty of liquid).

• Cover and cook until it whistles once. Leave it cool and release its pressure, Keep aside.

• Heat 1 tablespoon oil in another pan. Pop mustard seeds, when it’s popped add ginger and garlic paste, chopped green chilly and few curry leaves. Sauté well.

• Lower the flame and add remaining spices. Roast until its raw smell goes.

• Add Pressure cooked gravy and sauté 2 to 3 minutes in a medium heat.

• Add salt and sugar/jaggery for taste and water if required. Cover and cook for 2 minutes.

• When the gravy thickens, add eggs and mix well.

• Turn off the heat and garnish the Egg Curry with chopped coriander Leaves.

• Serve hot or cold with Idiyappam, Appam, Chappathi, Pratha etc… and enjoy 🙂

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