Friday, 27 March 2015

Green Egg Curry

Sonny’s exam is over and I’m relieved. Waiting for the results and making some dishes on his request. This is one of them, Green Egg Curry. It is a delicious egg curry with coriander and green chili paste. Tastes quite different from the regular egg curry and we loved the flavour of coriander and green chilies with eggs. This should be served with steamed rice for the most awesome experience. You can make this curry with potatoes too if you want.

Green Egg Curry

The way to make it:


  • 6 hard boiled eggs
  • 2 onions finely sliced
  • ½ inch ginger paste
  • 4 fat cloves of garlic
  • 2-3 tablespoons yogurt/dahi/curd whipped till creamy
  • 4-5 green chilies
  • 1 bunch of coriander leaves
  • Salt and sugar to taste
  • White oil as per requirement

Green Egg Curry


Step 1:

Wash the coriander leaves well. Make a smooth paste in your electric mixer grinder with ginger garlic green chilies and a little water.

Step 2:

Heat oil in a wok and fry the eggs lightly. Take out and keep aside.

Step 3:

Add the sliced onions and fry them brown. Take them out and keep aside.

Step 4:

Add the paste to the oil and sauté for a few minutes on medium flame. Add salt and sugar and turn the flame to the lowest. Now add the yogurt and stir slowly till incorporated.

Green Egg Curry

Step 5:

Add the eggs, let the whole thing simmer for a minute. Garnish with beresta (fried onions) and serve hot with plain steamed rice.

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