Ingredients
Eggs – 4, hard-boiled and peeled
Tomato – 2 medium, chopped or pureed
Onion – 1 medium, chopped
Green chili – 1–2, chopped
Ginger-garlic paste – 1 tsp
Turmeric – ¼ tsp
Red chili powder – ½–1 tsp
Coriander powder – 1 tsp
Oil – 2–3 tbsp
Salt – to taste
Fresh coriander – for garnish
Execution
1. Prepare Base
Heat oil → add onions + green chili → sauté till golden.
Add ginger-garlic paste → fry 1–2 mins.
Add tomatoes, turmeric, red chili, coriander powder → cook until tomatoes soften and oil separates.
2. Add Eggs
Make small slits in boiled eggs → add to curry → coat eggs with masala.
Add ½ cup water → simmer 5–7 mins to let flavors blend.
3. Serve
Garnish with fresh coriander.
Serve hot with steamed rice, roti, or paratha.
Additional tips
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Prick eggs slightly before adding to curry so they absorb flavors better.
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Simmer on low flame to prevent tomato masala from burning and eggs from getting rubbery.
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Adjust chili according to spice preference—Andhra-style tomato egg curry can be tangy and spicy.