Elsie’s Egg Curry

So, another friend is visiting and I have mined her trove of easy-home-food recipes in an attempt to coax Mum into eating …

… because when I try Mum’s recipes, they are never up to par as far as she is concerned. Mona suggested I don’t even try to replicate her recipes, but offer different ones instead, so they remain new and fresh … and there’s nothing to compare them to. Smart lady !!


  • 4 eggs, boiled, or 4 egg whites made into an omelette with chopped tomato, onion, green chili, coriander, salt and pepper – and cut into squares
  • 1 each – cardamom, clove and a small stick of cinnamon
  • 1 big big onion or 2 small small onions (I love the sound of this !!), chopped or sliced
  • 1/2 inch piece of ginger, crushed
  • 3 cloves garlic, crushed
  • 1 green chili, seeded and sliced (can increase or decrease according to taste and this is balanced by the chili powder added later)
  • 1 sprig curry leaves
  • 2 small tomatoes or 1 big one, chopped
  • salt
  • coconut milk
  • fresh coriander leaves, chopped, to garnish
  • 1/4 tsp haldi (turmeric powder)                     )
  • red chili powder, according to taste             )
  • 2 heaped tbsp coriander powder                   ) mix into a paste with a bit of water,
  • a pinch of garam masala (optional)             ) keep aside
  • 1 tsp vinegar                                                        )
  1. In hot oil sputter the cardamom, clove, and cinnamon stick.
  2. Add the onion, ginger, garlic, chili and curry leaves and brown on low heat, stirring all the while till the ‘raw’ smell disappears.
  3. Add the paste and keep stirring and frying, again till the ‘raw’ smell evaporates. Add the tomatoes and salt (the salt makes the tomatoes cook faster), and cook well to desired consistency, adding water in spoonfuls to ensure the paste does not stick to the bottom of the pan.
  4. Add the coconut milk, cook a bit and spoon the boiled egg halves or omelet squares into the gravy.
  5. Garnish with coriander leaves.

Images borrowed from the web, with thanks.


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