Egg Curry lovers: 5 regional varieties from across India

Egg Curry makes for a healthy and nutrient-rich main course dish that goes well with rice and roti too. Eggs are proven to be rich in high-quality protein, which supports muscle growth and repair. They also contain essential vitamins and minerals, including vitamin B12, riboflavin, and selenium, contributing to overall health. The healthy fats in eggs promote heart health and help maintain healthy cholesterol levels. Additionally, eggs are a good source of choline, which is important for brain function and development. Their versatility makes them easy to incorporate into a variety of dishes, making them a convenient choice for nutritious meals. So, if you are bored of enjoying the regular egg curry made with tomato and onion puree, then here is a list of 5 regional varieties of Egg Curry enjoyed in different parts of India. Scroll down to learn the recipes.


Goan Egg Curry
Goan Egg Curry offers a subtle freshness of flavours due to the use of coconut. Take a look at the simplest recipe one can try at home

Ingredients required
6 hard-boiled eggs, 2 cups grated coconut, 2 garlic cloves, 1/2 tsp turmeric powder, 1/2 tsp cumin seeds, 1-2 Kashmiri chillies, 1 & 1/2 tbsp coriander seeds, 1/2 cup chopped onions, 1/4 cup coconut milk, 1-2 tbsp oil, and salt to taste.

Method
To make this egg curry, blend coconut, garlic, turmeric powder, cumin seeds, Kashmiri chillies, coriander seeds into a smooth paste, using little water at a time. Heat oil in a pan, on medium heat, add chopped onions, saute until translucent. Next, add the paste and cook for 10 minutes. Now add the boiled eggs, coconut milk, salt to taste and let it simmer for another 5-10 minutes until it thickens to desired consistency. Serve hot with steamed rice/roti.

Also Read: 11 reasons why Egg is called the King of Superfoods


Chettinad Egg Curry
As the name suggests, this egg curry is a part of Chettinad cuisine and is known for its spicy flavours. Take a look at the recipe.

Ingredients required
4 boiled eggs, 1 onion, 2 tomatoes, 1 sprig curry leaves, 1 tbsp ginger garlic paste, salt, 2 tbsp oil, 2 tsp mustard seeds, 1 cup water, 2 tbsp coriander leaves

For Chettinad masala
8 cashews, 1 cup coconut, 2 tbsp coriander seeds, 1 tsp fennel seeds, 1 tsp cumin, 1/4 tsp black pepper, 3 dried red chillies, 2 green cardamom, 3 cloves, 1 cinnamon stick, and 1 stone flower.

Method
Heat a pan and dry roast the spices for Chettinad paste. Grind them into a smooth paste and set it aside. Now marinate the boiled eggs with chilli powder and salt. Now, heat oil in a pan and add mustard seeds and curry leaves. Add ginger garlic paste and saute for 1 minute. Next, add tomatoes and cook for 5 minutes. Next add the Chettinad paste and cool for 5 minutes. Add the egg and mix well. Simmer for 4 minutes and garnish with coriander leaves. Enjoy.


Nanjil Egg Curry
This egg curry is native to Tamil Nadu and goes well with rice. Take a look at the simplest recipe.

Ingredients required
1 tbsp sesame oil, 2 sprigs curry leaves, 2 bay leaves, 1 tsp kalpasi 1/2 tsp cumin seeds, 1 onion, 1 tomato, salt,1 tsp coriander powder, 1/2 tsp red chilli powder, 1 tsp turmeric powder, 2 sprigs coriander leaves, 1 tsp lemon juice, 5 boiled eggs, 5 cloves garlic, 1/2 inch piece ginger, 3 green chillies, 1/2 inch piece cinnamon, 1 cardamom, 1 clove, 1 tsp fennel seeds, 1/3 cup shredded coconut, 5 cashewnut, and 2 tsp fried gram dal

Method
Heat oil in a pan and add bay leaves, curry leaves, kalpasi and cumin seeds. Now, add onions and saute till the onions are slightly brown. Next, make a paste of garlic, ginger, fennel, clove, cardamom chillies, and cinnamon stick and add in the pan along with salt. Saute for 2-3 minutes. Next, add in the chopped tomatoes and saute for a minute. Add in the turmeric powder, coriander powder and red chilli powder and saute for 2-3 minutes till the masala is well fried and almost dry. Add the coconut masala paste made with coconut, cashew nuts, and gram dal. Also add two cups of water, bring it to boil. Add the boiled eggs to the curry. Let the curry simmer for 10 minutes. Top with coriander leaves and lemon juice. Serve hot with red rice.


Bengali Egg Curry
Also known as Dimer Dalna, this Bengali curry also uses potatoes in its preparation. Take a look at the recipe.

Ingredients required
4 boiled eggs, 2 boiled potatoes, 2 onion, 2 tomatoes, 1 tbsp ginger garlic paste, 3 tbsp mustard oil, 1 tbsp ghee, 1 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp Bengali garam masala, 1/2 tsp hing, 1 tbsp sugar, salt to taste, 2 bay leaves, 2 dry red chilli, 1 cinnamon stick, 3 green cardamom, and 3 cloves.

Method
First of all marinate the boiled with turmeric, red chilli powder, salt, and sugar and also marinate the boiled potatoes. Now, heat oil in a pan and fry eggs and potatoes and set them aside. In the same pan, add ginger garlic paste, and saute. Next, add tomatoes and cook until they soften. Now, add salt, turmeric, red chilli powder, coriander powder, cumin powder, salt, sugar, and garam masala. Cook until oil separates. Add water and bring it to a boil.Now adg potatoes and eggs. Bring it to a boil. Garnish with some more garam masala and serve hot.


Gongura Egg Curry
It is a popular South Indian variety of egg curry that uses gongura leaves and boiled eggs in its preparation. Take a look at the recipe that goes well with rice and roti too.

Ingredients required
6 boiled eggs, 1 cup sorrel leaves, 2 tbsp oil, 3 cardamom, 4 cloves, 2-3 cinnamon stick pieces, 1/2 teaspoon shahjeera, 2 onions, 2 green chillies, 1/2 tsp turmeric powder, 1 tsp ginger garlic paste, 2 tomatoes, 1/2 tsp chilli powder, 1 tsp coriander powder, 1 tsp cumin seeds, and salt to taste

Method
Wash and blanch the sorrel leaves and then cool them down and blend into a smooth paste. Heat oil in a pan, add cumin, cloves, cardamom, cinnamon stick, and shahjeera. Let them crackle. Next add green chilli, ginger garlic paste and onions. Saute well. Next add the paste and tomatoes. Mix well and cook for 5 minutes.Now, add the spices and salt. Cook until oil separates. Once done, add water and adjust consistency. Bring it to a boil and then add boiled eggs. Cook for 5 minutes and your Gongura Egg Curry is ready.

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