Gujarati Egg Curry
Boiled eggs in sweet-tangy Gujarati gravy with jaggery, tamarind, and peanuts. Gujarati twist on egg curry — sweeter than any other Indian region.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Turmeric Powder — 0.5 tsp (ground)
- Tomato — 2 piece (chopped)
- Garlic — 1 tsp (ground)
- Ginger — 1 tsp (ground)
- onion — 2 piece (chopped)
- salt (optional) (whole)
- boiled eggs — 250 g (whole)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Tamarind — 100 g (whole)
- coriander powder — 1 tsp (ground)
- Jaggery — 100 g (whole)
Tempering
- oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Boil the eggs, peel them, and keep aside. Peel and roughly chop the onion, tomato, ginger and garlic, then grind them together to a smooth paste.
- Soak the tamarind in a little warm water for 10 minutes and squeeze out the pulp, discarding the fibre.
- Heat the oil in a kadhai and add the cumin seeds. Let them sizzle for a few seconds.
- Add the onion-tomato-ginger-garlic paste and cook on medium heat, stirring often, until the raw smell goes and the oil starts separating at the edges.
- Add the turmeric powder, red chilli powder and coriander powder and cook for a minute, sprinkling a little water if the masala starts sticking.
- Add the jaggery and tamarind pulp along with salt and a cup of water, and simmer for 5 to 7 minutes so the sweet-and-sour Gujarati flavour comes through.
- Slit the boiled eggs lightly with a knife on 2-3 sides and slide them into the simmering gravy. Cook for another 4 to 5 minutes so the eggs soak up the curry.
- Turn off the heat, garnish with chopped coriander leaves and serve hot with rice or rotli.
Common questions
- How many calories in one plate of Gujarati Egg Curry?
- 222 kcal per plate.
- How much cooking time?
- 30 min — 10 min prep, 20 min cooking.