Boiled Egg Curry – 2

Boiled Egg Curry, Mumbai Street Food Style
Boiled Egg Curry, Mumbai Street Food Style

This past week, we got a cook at home. Actually, there are these two sisters; A and R; who help clean our home and when we needed a cook, we asked the older of the two, A, to help us. And what a boon she turned out to be. While she is learning “our way” of cooking, she also has this store of recipes that she gladly shares with me and cooks for us.

This version of the boiled egg curry is A‘s concoction and what a yummy thing dish it was. The best part about this curry is that boiled eggs absorb the wonderful, spicy gravy and that makes it even more yummy! 🙂

The best part about this dish is that it is very easy to make and gets done in a jiffy.


  1. Hard Boiled Eggs – 4
  2. Tomato – 2 Medium
  3. Onion – 1 Large
  4. Chilli Powder – 1/2 tsp
  5. Garam Masala Powder – 1 tsp
  6. Turmeric – 1/2 tsp
  7. Oil – 2 tbsp
  8. Salt to Taste


  1. Chop the tomatoes and onions into very small pieces.
  2. In a wok or kadhai, heat the oil.
  3. Add the onions and fry till they are soft.
  4. Add the tomato pieces and fry till they are completely stewed.
  5. Add tumeric, chilli powder, and garam masala.
  6. Fry for 2 minutes.
  7. Add salt and mix well.
  8. Add 1.5 cups of water and bring to a boil.
  9. Make vertical slits along the length of the boiled eggs.
  10. Drop the eggs in the gravy and cook till the water reduces to 1/3 the quantity.
  11. Serve hot with rice or chapatis.

Boiled Egg Curry – 1


My father and brother are fond of eggs. Apart from the regular omelettes and boiled eggs, I try to make assorted curries with eggs to have at lunch or dinner. This is a recipe similar to the one my mother used to make and is great with both rice and roti.


  1. Eggs – 6
  2. Tomatoes – 2 Medium
  3. Onion – 3 Medium
  4. Ginger-Garlic Paste – 2 tbsp
  5. Coriander Powder – 2 tsp
  6. Cumin Powder – 1 tsp
  7. Garam Masala – 1 tsp
  8. Red Chilli Powder – 1/2 tsp
  9. Turmeric – 1/4 tsp
  10. Oil – 2 tbsp
  11. Finely Chopped Coriander Leaves – 1 tbsp
  12. Salt to Taste


  1. Boil the eggs till they are hard boiled.
  2. Peel, cut in halves, and set aside.
  3. Peel and dice the onion.
  4. Grind to a smooth paste.
  5. Puree the tomatoes.
  6. In a kadai, heat the oil.
  7. Add the onion and ginger-garlic pastes.
  8. Fry for 5 to 7 minutes.
  9. Add tomato puree and sauté for 3 to 5 minutes.
  10. Add red chilli, coriander, cumin, and turmeric powders.
  11. Mix well and sauté for 2 minutes.
  12. Add about 1 Cup water and salt.
  13. Simmer till the gravy thickens.
  14. Gently place the boiled egg halves in the gravy, sunny side up.
  15. Cover with some gravy and let simmer.
  16. Garnish with freshly cut coriander leaves.
  17. Serve hot with rice or roti.


  • You could lightly fry the whole boiled eggs in some oil, before halving them. 🙂