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Egg Curry


Contributed by:
Ranjana Shrivastava
Ranjana Shrivastava, Manager
Kotak Life Insurance Co Ltd Jamshedpur

Egg Curry


Egg - 6 (boiled)
Onion - 2 (large size)
Tomato - 200 gm
Ginger Paste - 1 and 1/2 tbsp
Garlic Paste - 1 tbsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1 tsp
Haldi Powder - 1/2 tsp
Refined Oil - 4 tbsp
Salt to Taste

Method of Preparation

1. De-shell boiled eggs and make few lengthwise slits.
2. Finely chop 1 onion and 2 tomatoes. Grind together remaining onion and tomatoes.
3. Heat oil in a Kedahi. Add chopped onion and fry till golden brown.
4. Add ginger and garlic pastes and fry for 2 minutes.
5. Add chopped tomatoes, stir and allow tomatoes to become soft.
6. Add onion+tomato paste, red chilli powder, haldi powder and garam masala powder.
7. Fry till oil separates. Add eggs and fry for 5 minutes.
8. Add 1 cup water and salt. Allow to boil for about 2 minutes. Remove heat.
9. Garnish with onion rings or onion biryani and chopped dhaniya patta.

Notes & Tips

1. Add little salt or vinegar while boiling eggs. This will prevent egg shells to crack during boiling.