Egg Curry

Preparation: 10 Minutes
Boiling: 20 Minutes
Cooking: 15 Minutes
Total Time: 45 Minutes


6 eggs, boiled
1 small onion, finely chopped
2 medium tomatoes, finely chopped
1 red or green chilli, chopped
1 tsp. cumin
1 tsp. ground coriander
½ tsp. turmeric
½ tsp. cayenne pepper
2 tbsp. oil
to taste salt


1. Heat the oil.
2. Add all the spices and stir once.
3. Add the onion and stir.
4. When the onions are cooked, add the tomatoes. Stir. Add salt.
5. Cover and let cook on low heat for 4 or 5 minutes.
6. Peel the eggs and cut in half. Keep aside.
7. Add a little water if it is thick. Add the eggs and gently stir.
8. Cook for 5-7 minutes, covered.

Eat over rice or with rotis.


Scrambled eggs

A simple old favorite. Everyone has their own special “recipe”, I think, for scrambled eggs. My mum uses this recipe, and it makes the softest, lightest scrambled eggs ever.

You need: 4 eggs, 2 tbsp water, 2 tbsp milk, salt and pepper, butter or olive oil to cook.

How to: Separate the eggs. Beat the whites well with the water. Add in the yolks and beat again. Add the milk, salt, and pepper, beat well, and cook in the butter. Stir gently, and turn off the heat when the eggs are just short of cooked. They will finish cooking in the pan and won’t turn leathery and overcooked.

Another fun way to eat eggs –

Anda bhurji (that’s merely Hindi for scrambled eggs): Crack the eggs in a bowl and whip them with salt and pepper. Chop up 1/2 a small onion and 1/2 a small tomato very finely. Heat oil, sautee onions, add the tomatoes and cook briefly. Add red chili powder and give it a quick stir. Add the eggs, stir gently until cooked.