Easy curried eggs recipe (using hard boiled eggs) without coconut or simple tomato egg curry recipe helps you make the most easy and simple curried eggs with tomatoes and spices which is delicious and healthy as well.
As you can guess, we use fresh tomatoes and eggs as the main ingredients (other than eggs of course) to make this easy curried eggs following this easy and simple tomato egg curry recipe from scratch.
You can make curried eggs and serve this yummy curry as a side dish with rice or flatbreads like chapathi or poori or even dosa, idli, idiyappam or appam.
There are more different ways you can make easy, delicious egg curry using hard boiled eggs and spices!
EASY EGG CURRY RECIPES:
onion egg curry without tomatoes
Indian Kerala style dry egg roast
Indian chettinad egg curry with coconut and spices
egg curry in tomato capsicum gravy
You can also use this curried eggs along with sandwich or whatever you like.
I have used chilies in the easy curried eggs recipe as I love spicy food, but you can skip the chilies if you don't want it spicy.
This easy curries eggs recipe or easy egg curry recipe is basically a South Indian Kerala style egg curry recipe which is made using lots of spices.
We can make curries eggs in different ways using coconut milk or grind coconut or just using onions but here we make this egg curry without coconut using fresh tomatoes, onions and spices along with the main ingredient which is boiled eggs.
I have this dry curried eggs recipe (without gravy) which is also very delicious and simple egg curry without gravy that you can enjoy as a side dish with dosa, chapathi or you can use it as a filling for sandwich.
Many of the curried eggs recipes call for coconut milk, but this recipe is free of coconut milk too, so if you don't have coconut milk also you can make this yummy curried eggs using fresh tomatoes, onions and spices.
So here is how you can make curried eggs following this easy curried eggs recipe.
How to make tomato egg curry without coconut milk?
To make easy, delicious tomato egg curry, we use the following ingredients.
ingredients used:
4 eggs
5 medium sized fresh tomatoes
1 large onion
1 green chilies sliced lengthwise, optional
2 teaspoons crushed garlic
1 teaspoon crushed fresh ginger
water as required to boil eggs
1 cup extra water for gravy
½ teaspoon salt adjust as needed
Spice Powders
½ teaspoon turmeric powder
½ teaspoon red chili powder
1 teaspoon garam masala powder
1 teaspoon curry powder (optional)
For Seasoning
2 tablespoons coconut oil
1 teaspoon mustard seeds
4 dry red chilies optional
1 string curry leaves
Step by step instructions
Add the water to a pan (for boiling eggs) and bring the water to a boil.
As the water boils, add salt and gently add the eggs to the boiling water.
Reduce the heat to low and cover and cook the eggs for 10 minutes.
After 10 minutes of cooking, switch off the stove and discard the hot water.
You can keep the eggs in little cold water if you are in a hurry, as it will help to cool off the eggs fast.
Once the eggs are cooled completely, you can remove the shells and keep the boiled eggs aside in a bowl.
Peel and slice the onion in thin long slices.
To prepare the seasoning, heat oil in a pan and add mustard seeds.
When the mustard seeds splutter, add red chilies and curry leaves, fry for a few seconds. Now the seasoning is ready.
Add the sliced onion and little salt and saute the onions in medium heat until the onions are lightly browned.
Meanwhile chop the tomatoes in medium sized pieces and keep aside.
Once the onion slices are browned, add the garlic, ginger and sliced green chilies, saute for another 1 minute.
Add the chopped tomatoes and enough salt, and stir fry the contents for about 2 minutes.
Add one cup of water and cover the pan and cook in low heat for about 6 to 7 minutes or until the tomatoes are cooked and soft and have blended with the onions and water to make a tomato based gravy.
Add all remaining spices - turmeric, red chili powder, garam masala powder and curry powder, cook for another 2 minutes in low heat keeping the pan opened.
Meanwhile cut the boiled eggs in half so you have four pieces of boiled egg halves.
Gently drop the egg halves to the gravy with the yolk side up and cook for another 1 more minute.
You can use a spoon out little gravy and pour the gravy over the egg halves.
Switch off the stove and keep the pan away from heat.
Keep the pan closed so the mixture will blend with the eggs nicely.
Easy tomato curry recipes:
tomato onion curry for chapathi
tomato fry for chapathi, poori
Below you can get the recipe for tomato egg curry without coconut milk in detail.
Tomato Egg Curry - Indian Kerala Egg Curry Without Coconut Milk
Ingredients
Spice Powders
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon curry powder (optional)
For Seasoning
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 4 dry red chilies optional
- 1 string curry leaves
Instructions
- Add the water to a pan (for boiling eggs) and bring the water to a boil.
- As the water boils, add salt and gently add the eggs to the boiling water.
- Reduce the heat to low and cover and cook the eggs for 10 minutes.
- After 10 minutes of cooking, switch off the stove and discard the hot water.
- You can keep the eggs in little cold water if you are in a hurry, as it will help to cool off the eggs fast.
- Once the eggs are cooled completely, you can remove the shells and keep the boiled eggs aside in a bowl.
- Peel and slice the onion in thin long slices.
- To prepare the seasoning, heat oil in a pan and add mustard seeds.
- When the mustard seeds splutter, add red chilies and curry leaves, fry for a few seconds. Now the seasoning is ready.
- Add the sliced onion and little salt and saute the onions in medium heat until the onions are lightly browned.
- Meanwhile chop the tomatoes in medium sized pieces and keep aside.
- Once the onion slices are browned, add the garlic, ginger and sliced green chilies, saute for another 1 minute.
- Add the chopped tomatoes and enough salt, and stir fry the contents for about 2 minutes.
- Add one cup of water and cover the pan and cook in low heat for about 6 to 7 minutes or until the tomatoes are cooked and soft and have blended with the onions and water to make a tomato based gravy.
- Add all remaining spices - turmeric, red chili powder, garam masala powder and curry powder, cook for another 2 minutes in low heat keeping the pan opened.
- Meanwhile cut the boiled eggs in half so you have four pieces of boiled egg halves.
- Gently drop the egg halves to the gravy with the yolk side up and cook for another 1 more minute.
- You can use a spoon out little gravy and pour the gravy over the egg halves.
- Switch off the stove and keep the pan away from heat.
- Keep the pan closed so the mixture will blend with the eggs nicely.
Leave a Reply