Egg Drop Curry is a tasty and flavorful curry with Tomatoes, Spices and Coconut Milk. The Curry goes well with Chappati, Roti etc. Use a broad pan for making this curry. It helps to drop the Eggs side by side in the gravy.
Eggs – 4 Nos
Coconut Milk – 1/3 cup
Oil – 2 ½ tbsp
Fennel Seed (Saunf) – ¼ tsp
Onion – 1 chopped
Green Chilli – 1 (chopped)
Tomato (medium Sized) – 2 (Chopped)
Chilli Powder – 1 tsp
Garam Masala – 1 pinch
Cilantro (Dhania Leaves) – 1 tbsp (chopped)
Salt to taste
Ingredients for Grinding
Coconut – 1 tbsp (grated)
Coriander Seed – (Dhania) – 2 tsp
Cumin Seed (Jeera) – ½ tsp
Ginger – ½ inch long piece
Garlic – 6 pods
Tamarind (Imli) – little
Red Chilli – 4
Grind all the ingredients under “Ingredients for Grinding” column to a fine paste with little water.
Heat the Oil in a broad pan. Add Fennel Seed and allow it to crackle. Add Onion and Green Chilli. Stir cook till the Onion becomes translucent.
Add Tomatoes and cook it till soft and mushy. Add the ground Masala Paste and Chilli Powder. Mix and cook for 4 to 5 minutes. Add 2 cups of water. Mix well and continue cooking for 3 to 4 minutes.
Reduce the heat to low flame. Crack open the Eggs and drop on to the gravy.
Cover and cook in low heat for 8 to 10 minutes till the Eggs get cooked well.
Add the Coconut milk gently without disturbing the Egg.
Garnish with cilantro
The gravy should not be too thick before adding the Egg since the gravy will tend to become more thick after adding the Eggs. Adjust the consistency of the gravy by adding water if required.