As Food52 gets older (and wiser), and our archive of recipes grows, we’re making the effort to revisit some gold recipes from our community. Dhanya Samuel shared this comforting weeknight curry in our "Favorite Way to Eat Eggs for Dinner" contest back in 2016. Here, she tells us how she discovered and developed her bold dish.
I make this egg curry at least once a month, if not more. It’s a simple, delicious dish to pull together quickly at the end of a workday. I just love the balanced flavors of the dish, and, being Indian, a good curry is always a welcome treat. It helps me stay connected with my homeland.
I experiment a lot in my kitchen and have a fondness for spices, which somehow make their way into almost every dish I make. I discovered the recipe when I was researching styles of egg curries from the different parts of India. I came across this one from Andhra Pradesh—a state in South India—and loved its warm, comforting flavors and the fact that it uses eggs as the core ingredient. We love eggs at home as a great source of protein.
Indian flatbreads, like chappathis or rotis, taste amazing with this curry, but it also pairs equally well with steamed rice, cumin rice, or ghee rice. If time permits, it’s best to let the curry sit for at least 30 minutes before serving to let the flavors develop. (It also makes excellent leftovers, too!)
If this is your first time cooking curry, use the recipe as a guideline—especially regarding the quantity of spices. Flavors vary depending on brands and your own taste preferences, so taste along the way and trust your instincts while cooking.
| 8 | eggs, hardboiled, peeled, and halved |
| 3 | tablespoons vegetable oil |
| 1 | teaspoon black mustard seeds |
| 2 | medium-sized onions, finely chopped |
| 1 | cinnamon stick or piece of bark |
| 3 | green chilis, slit |
| 2 1/2 | large ripe tomatoes, finely chopped |
| 1 | inch ginger, julienned |
| 1/2 | teaspoon turmeric powder |
| 1/2 | teaspoon red chili powder |
| 1/2 | teaspoon Kashmiri chili powder |
| 2 | curry leaf sprigs |
| 1 | teaspoon tamarind paste |
| 100 | milliliters thick coconut milk |
| 1 | pinch Salt, to season |
| 2 | sprigs coriander leaves, finely chopped |
| 8 | eggs, hardboiled, peeled, and halved |
| 3 | tablespoons vegetable oil |
| 1 | teaspoon black mustard seeds |
| 2 | medium-sized onions, finely chopped |
| 1 | cinnamon stick or piece of bark |
| 3 | green chilis, slit |
| 2 1/2 | large ripe tomatoes, finely chopped |
| 1 | inch ginger, julienned |
| 1/2 | teaspoon turmeric powder |
| 1/2 | teaspoon red chili powder |
| 1/2 | teaspoon Kashmiri chili powder |
| 2 | curry leaf sprigs |
| 1 | teaspoon tamarind paste |
| 100 | milliliters thick coconut milk |
| 1 | pinch Salt, to season |
| 2 | sprigs coriander leaves, finely chopped |
What's your favorite way to eat eggs for dinner? Have you made it recently?
Written by: Dhanya Samuel
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