Mangalorean Egg Curry

Experiment with Egg will never get an end.. This time with a delicious spicy rich Egg Curry, That too a crown of Mangalore Special curry.. What ever recipes they have a twist of Coconut had a magical taste in it, i feel the same..

Here though all my favourite ingredients play together, this nostalgic curry is big hit, which accomplish a best pair with Rice.. Egg,Potato, Coconut milk and with a Real spicy Masala.. How does it feel, Trying Egg in different Method will not end.. Hope this post helps you guys to learn about a simple curry.. See You In next post.. Stay tuned for more interesting Easy Easy Recipes.. Day 2 of B365

Few More Egg Recipes from this Page:
Egg Chillie Masala
Boiled Egg Curry
Chettinad Egg Curry
Egg Roast
Egg Pepper Roast
Egg Salna
Egg Bhurji
Egg Kuruma
Cauliflower Egg Pepper Fry
Mutta Varuval/Egg Fry
Egg Kothu Parota
Drumstick leaves Egg Fry
Quail Egg Roast
Bread Omelette

Mangalorean Egg Curry

Recipe Cuisine: Indian  |  Recipe Category: Side Dish
Prep Time: 20 mins   |  Cook time: 30 mins    |  Serves: 2

Ingredients

 

Egg 4 nos
Coconut Milk(thick) 1 Cup
 Oil 2 tsp
Cinnamon 1 inch
Cloves 2 nos
Ajwain/Omam 1/4 tsp
Onion 1 large 
Curry Leaves a handful
Potato 1 large
Tomato 2 nos
Salt as needed

 

Ingredients To Roast and Grind

Coconut 1/4 cup
Red Chillie 4-5 nos
Coriander seeds 1 tsp
Ginger 1 inch
Garlic 3-4 pods
mustard 1/2 tsp
Jeera 1 tsp
Methi Seeds/Venhayam 1/2 tsp
Onion 1 medium
Tamarind a bit

 

 

Method

These are the ingredients to roast and grind 
 
Roast the contents and make them cool to room temperature
 
 
Grind them to a fine paste and set aside.. 
 
 
In the mean time Boil the Eggs and Set aside, and Grind the coconut and extract the thick coconut milk.. 
 
 
Heat a pan with oil, temper with Mustard, Ajwain, Cinnamon, cloves.. 
 
 
Fry the Onions and Curry Leaves.. 
 
 
Once theOnion turns pink color, Add the Potatoes and allow them cook in medium flame, cover the pan for few mins and stir in between.. 
 
 
Add in the Salt and give a stir, again cover it with a lid and allow them to cook.. 
 
 
Once the Potatoes turned sot, add the Chopped Tomatoes
 
 
Cook the Tomatoes till they get mashed. 
 
 
Add the Grounded Paste and Required water.. 
 
 
Bring this to boil well. 
 
 
Once the masala get thick enough, add a cup of thick coconut milk and give a quick mix.. 
 
 
Drop the Boiled egg and Switch off the flame.. 
 

Notes

  •  Use only thick coconut milk
  • Adjust the spice by adding and reducing the red chillies..
  • If you like pepper flavour with more hot curry, then add a dash of peppercorns while frying the Masala.. 
  • Tamarind is just for a tangy taste, don’t add much, a small bite is enough

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Comments (6)
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  • Julie

    looks yummy,perfect to go with neer dosa

  • Shobha

    The gravy looks yummy.. I love it with plain rice and fried appalams..

  • Priya Satheesh

    Using fresh homemade masala is the great key for an aromatic curry. I am sure this would had tasted delicious. Lovely share !

  • Jayashree

    That looks delicious with neer dosa. I can have only that gravy.

  • Mina Joshi

    I have never tried egg curry but reading the method and ingredients, I can imagine a great tasting curry.