Egg masala curry is a perfect south Indian side dish prepared using sambar powder, a traditional side dish to serve as a side dish for Sambar rice. A quick and easy curry which needs very few ingredients which makes a delicious curry.
Egg – 4 to 5 no’s
Mustard – 1/4 Tsp
Curry leaves – 1 spring
Onion – 2 small chopped finely
Sambar Powder – 2 to 3 tsp (adjust to your taste)
Turmeric – 1 or 2 pinch
Oil – 2 tbs
Coriander for garnishing
Keep all the above ingredients handy. Heat a heavy bottomed pan/shallow pan. Add oil to it when it is hot sizzle mustard, now add onion and curry leaves, fry until it turns light brown, once it is done add sambar powder and turmeric, saute for few secs.
Now add 1/2 cup of water and salt to taste, bring it to boil on a medium flame.
boil until the mixture becomes thick with a gravy consistency.
Ensure the mixture reached to a gravy consistency, make a low flame break egg add it on the curry so that it doesn’t touch/mix with each other, as shown in the image. cook covered on a low flame for 10 min without disturbing until done.
After 8 to 10 mins flip each egg, to cook for the other side, continue to cook covered for 2 min then turn off the flame.
Garnish with fresh coriander
Enjoy this Delicious Egg masala curry as a side dish for Sambar rice/dal Rice/Rasam rice or with Roti of your Choice.
To make a large quantity select /choose a wide pan or prepare in two batches. Increase the quantity of all the ingredients to no of eggs.
Boil the curry to a gravy consistency, check the taste if it needs to boil add little more water and again bring it to a thick in consistency to remove the raw aroma, give a good boil to the mixture.