A comforting and flavorful North Indian curry featuring tender hard-boiled eggs simmered in a rich, spiced tomato and onion gravy with sweet green peas. Perfect with roti or steamed rice for a wholesome meal.
Prep15 min
Cook35 min
Servings4
Serving size: 1 serving
322cal
17gprotein
18gcarbs
21g
Ingredients
8 pcs Eggs (large)
1 cup Green Peas (fresh or frozen)
2 pcs Onion (medium, finely chopped)
3 pcs Tomatoes (medium, pureed)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder (plus a pinch for frying eggs)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and delicious Kerala-style stir-fry featuring tender ivy gourd (kovakka) tossed with coconut and aromatic spices. This quick and healthy side dish pairs perfectly with rice and sambar or rasam.
About Green Peas Egg Curry, Steamed Basmati Rice and Kovakka Fry
Perfectly spiced, protein-packed Green Peas Egg Curry with fluffy rice & crispy Kovakka Fry. So good!
This kerala dish is perfect for lunch. With 709.14 calories and 24.27g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp
Red Chili Powder
(adjust to taste, plus a pinch for frying eggs)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (dried fenugreek leaves)
1.25 tsp Salt (or to taste)
1.5 cup Water (for gravy, use hot water for best results)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare and Fry the Eggs (15 minutes)
Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, reduce heat to a simmer and cook for 10-12 minutes for hard-boiled eggs.
Drain the hot water and immediately place the eggs in an ice bath or under cold running water to stop the cooking process. Let them cool completely.
Peel the eggs and gently prick them all over with a fork or make a few shallow slits. This helps them absorb the gravy.
Heat 1 tbsp of oil in a pan over medium heat. Add the peeled eggs, a pinch of turmeric powder, and a pinch of red chili powder. Sauté for 2-3 minutes, turning gently, until they develop a light golden, slightly crisp layer. Remove from the pan and set aside.
2
Create the Curry Base (10 minutes)
In the same pan, heat the remaining 2 tbsp of oil over medium heat.
Add the cumin seeds and let them splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 7-8 minutes, stirring frequently, until they are soft and golden brown. This step is crucial for the flavor of the gravy.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
3
Cook the Masala (7 minutes)
Reduce the heat to low to prevent the spices from burning. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds.
Immediately add the tomato puree and salt. Mix well.
Increase the heat to medium and cook the masala for 5-6 minutes, stirring occasionally, until it thickens and you see oil separating from the sides of the mixture.
4
Simmer the Curry (10 minutes)
Add the green peas to the masala and stir to combine.
Pour in 1.5 cups of hot water and stir well, scraping the bottom of the pan. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the peas to cook through and the gravy to thicken.
Gently place the fried eggs into the simmering gravy.
5
Finish and Garnish (3 minutes)
Sprinkle the garam masala over the curry. Crush the kasuri methi between your palms and add it to the pan.
Stir gently to combine everything and let it simmer for another 2-3 minutes, allowing the eggs to absorb the flavors of the gravy.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving hot with roti, naan, or steamed basmati rice.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
Reduce the heat to low, cover the pan with a lid, and let the kovakka cook for 10-12 minutes. The vegetable will cook in its own steam. Stir occasionally to prevent it from sticking to the bottom.
Once the kovakka is tender, remove the lid. Increase the heat to medium and continue to stir-fry for another 5-7 minutes. This step helps evaporate any excess moisture and makes the kovakka slightly crisp and browned at the edges.
5
Garnish and Serve
Finally, add the grated coconut and mix it well with the cooked kovakka.
Cook for one more minute, allowing the coconut to release its aroma.
Turn off the heat and serve the Kovakka Fry hot as a side dish with steamed rice and your favorite curry like sambar or rasam.
