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–+ servings
tomato egg curry recipe

tomato egg curry

tomato egg curry

For best results follow my detailed step-by-step photo instructions and tips.

© Swasthi's Recipes

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings4
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 4 eggs , boiled (pierce them with fork randomly)
  • 1 cup onions chopped
  • 1 green chili chopped or slit
  • ½ to ¾ cup tomatoes , ripe , chopped finely
  • 1 tsp red chili powder
  • 1 pinch turmeric
  • Salt to taste
  • 1/4 cup coconut milk , Thick (optional)
  • 1 sprig curry leaves , pinch of mustard, ¼ tsp cumin
  • Oil as needed
  • garam masala , very little or coriander powder (optional)

How to make the recipe

  • Heat a pan with oil, add curry leaves, cumin, mustard.
  • When the spices crackle, add onions and fry till they become lightly pink.
  • Add tomatoes, turmeric, salt and fry till they turn very soft
  • Pierce eggs with a fork and add them to the pan along with red chili powder and garam masala.
  • Fry till the mix becomes fragrant for about 2 minutes
  • Add water , just enough to cover the eggs partially
  • Cook covered till the tomatoes blend well. The curry must become thick. If it is runny evaporate the water by cooking further for a while on a high flame
  • Add coconut milk, Switch off the stove. Do not cook further, thick coconut milk will curdle the gravy. Mix well and serve andhra tomato egg curry. Garnish with coriander leaves if you desire.

NUTRITION (estimation only)

Calories: 121kcal | Carbohydrates: 7g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 163mg | Sodium: 153mg | Potassium: 250mg | Fiber: 1g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 17mg | Calcium: 46mg | Iron: 1.8mg