Egg Bajji Curry, Fried Egg Bajjis dipped in a mild spiced tomato onion gravy and coconut fennel paste. Adding Fennel seeds to the coconut paste brings an special flavour to the curry.
Egg bajji Curry taste different from usual egg curries. That day I had some Left over Egg bajji from our breakfast, So I planned for this curry with those leftover Bajji’s. Totally yum Curry, when you make from scratch the whole process looks lengthy. But if you are a eggetarian then there is no offence in making some Egg bajji’s for morning breakfast or for Evening tea time, and converting those left over to make this yummy curry for lunch or for dinner. Only few bajji are enough to make this curry.
Egg Bajji Curry
Prep Time: 30 mins | Cook time: 30 mins | Serves: 4
|Egg Bajji||4-5 nos|
|Green Chilli||2 nos|
|Curry Leaves||2 springs|
|Chilli Powder||1 tsp|
|Coriander Powder||1 tsp|
|Turmeric Powder||1/4 tsp|
Ingredients to grind
|Scraped Coconut||1/2 cup|
|Fennel Seeds/Peerunjeeragam||1 tsp|
Ingredients to roast and grind
|Tomato||2 nos (medium)|
|Green Chillie||2 nos|
|Garlic Pods||8-9 Pods|
Heat a kadai with oil, add roughly chopped onion and Garlic pods.
- Dont soak the bajji for a long time, they absorb the curry and leave a thick gravy.
- Can use any of the leftover bajji too.
- Adjust the salt in the curry, as bajji also had enough salt in it.
- Can serve this curry with Hot steamed rice/Roti/Idli/Dosa/Appam/Idiyappam.
“Egg Bajji Curry”