Berhampur Egg Curry
Boiled eggs in spicy onion-tomato gravy with coconut. Berhampur everyday comfort food.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Coconut — 100 g (chopped)
- onion — 100 g (chopped)
- coriander powder — 1 tsp (ground)
- Tomato — 100 g (chopped)
- boiled eggs — 250 g (whole)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Ginger — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- Garlic — 1 tsp (ground)
- salt (optional) (whole)
Tempering
- Cumin Seeds — 1 tsp (whole)
- Mustard Oil — 2 tbsp (whole)
Method
- Peel the boiled eggs and make 2-3 shallow slits on each so the masala can seep in, then keep aside.
- Grind the coconut into a smooth paste with a little water and keep it ready.
- Heat the mustard oil in a kadai on medium flame until it starts to smoke lightly, then lower the flame.
- Add the cumin seeds to the hot oil and let them splutter, then add the chopped onions and saute until golden brown.
- Add the ginger and garlic paste and cook for a minute until the raw smell goes, then add the chopped tomatoes and cook until soft and mushy.
- Add the turmeric powder, red chilli powder, coriander powder and salt, and cook the masala on medium flame until the oil separates from the sides.
- Stir in the ground coconut paste and cook for 4 to 5 minutes on low flame, adding a little water to bring the curry to a gravy consistency.
- Add the boiled eggs to the gravy and simmer for 5 to 6 minutes on low flame so the eggs soak up the flavours.
- Turn off the flame, garnish with chopped coriander leaves, and serve the Berhampur egg curry hot with rice.
Common questions
- How many calories in one plate of Berhampur Egg Curry?
- 274 kcal per plate.
- How much cooking time?
- 30 min — 10 min prep, 20 min cooking.
Ghar ka khana in Bhubaneswar →