Andhra Style Egg Curry


When I used to live back in India throughout my childhood and lot of college days, spicy food was the bane of my existence. Spicier the better. When I was in college, there was a small shop a bit farther from our college where we would get spiciest samosas. Me and friends used to hike all the way from the college to this little shop to have those samosas at least once a week.


Few years forward and two kids later, I can’t imagine eating anything spicy. I wonder what changed. Now I am always looking to see how I can use the same recipes that I used back in India and make them less spicy but still retain the taste. This is one of those attempts.

The original recipe is from a neighbor in India. My other half seemed to like it. You let me know if you like it.


  • Boiled Eggs 6
  • Onion 1 large
  • Tomato paste or 1 whole Tomato
  • Mustard Seeds ½ tsp
  • Turmeric Powder ½ tsp
  • Red Chili powder per taste
  • Curry leaves fresh 4 -5
  • Bay leaf 1 large
  • Black Pepper 5 whole
  • Tamarind concentrate ¼ tsp
  • Ginger Garlic Paste 1 ½ tsp
  • Cumin and Coriander Powder 1 ½ tsp
  • Oil 1 ½ Tbsp




  • Boil eggs, peel and set aside.
  • Cut Onion and Tomato roughly in small pieces and set aside.
  • Peel the garlic.
  • In a food processor or a blender, place Onion, Ginger and Garlic and make a smooth paste.
  • Grind the Black Pepper in a Pepper Mill and set aside.
  • Grind tomatoes separately in a food processor.
  • In a heavy bottomed wide pan, add the oil and let it heat. Add the turmeric powder and 2 pinches of Red Chili Powder.
  • Now add the eggs and sauté for at least couple of minutes until the skin looks fried. Remove the eggs and set aside.
  • In the same pan and same oil, add Mustard seeds and let them pop.
  • Add Curry leaves, Bay leaf, Black Pepper and Salt. After 30 seconds, add the Onion mixture and sauté until onion is translucent.
  • Add the tomato, Cumin Coriander powder and if you would like this Curry to be Hot, add some more Red Chili powder. I skipped adding more Chili Powder. Sauté for another couple of minutes.
  • Add 1 1/2  cups of water and the Tamarind paste.
  • Let the mixture come to boil and lastly add the sautéed whole Eggs.
  • Let cook until the sauce is of desired consistency. Garnish with chopped Cilantro and enjoy!!



2 thoughts on “Andhra Style Egg Curry

  1. I tried the recipe and followed the exact same steps. However, the gravy very bitter / pungent and I had to throw the whole thing.
    Can you tell me what could have gone wrong

    1. Hi ak. Thank you for checking in to see what could have gone wrong. I feel it might be the Tamarind concentrate you are using. Have you used it before for any other recipe? Try using either a different one or a home made version. Let me know if that makes a difference.

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